Tomato and bacon pasta

Ingredients

• 2 tbsp extra-virgin olive oil, plus extra to serve
• 200g smoked bacon lardons
• 1 large onion, finely chopped
• 2 large garlic cloves, crushed
• 800g tinned cherry tomatoes
• 1 tbsp balsamic vinegar
• 80g black olives, pitted
• 350g fresh pappardelle pasta
• Handful fresh parsley, roughly chopped
• Grated Parmesan to serve

Method

1. Heat the oil in a large sauté pan over a medium heat and fry the bacon lardons until crisp, then remove to a plate lined with kitchen paper using a slotted spoon. Add the onion and garlic to the pan and sweat until soft. Stir through the tomatoes, squashing them with the back of a wooden spoon to release the juice. Add the balsamic vinegar, olives and cooked bacon to the pan. Bubble for a few minutes until reduced and thickened, then season to taste.
2. Meanwhile, cook the pasta in a large pan of salted boiling water according to the pack instructions. Drain and add to the sauce with a handful of parsley. Stir to coat and divide among bowls. Drizzle with a splash of extra-virgin olive oil and serve with grated Parmesan and crusty bread, if you like.