Artichoke, bacon and bella tomato pasta & Bagna càuda drizzle

This past Sunday was Father’s Day and in our house an occasion is really just a reason to eat ourselves into happy food comas.

Food is definitely one of those things that can make people instantly happy and luckily its quite easy to please my dad with a big bowl of pasta. But choosing the right recipe for a group of people compared to one is a little more stressful. I’ve got to please my dad because the day is all about him, I’ve got to please myself so that I can use the recipe here on my blog and then I’ve got another five people to think about.

Fortunately this recipe left us all with happy food commas.

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Artichoke, Bacon and Bella Tomato Pasta

With a drizzle of Bagna càuda (anchovy sauce)

What you need:

1 jar artichokes (retain some of the olive oil from jar)

250g streaky bacon

500g bella tomatoes

2 tbs olive oil

2 garlic cloves

1 handful flat-leaf parsley

5 anchovies

100ml cream

1 tbs butter

500g penne pasta

Coarse salt and black pepper to season

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What you do:

Add olive oil into deep pan. Once hot add one garlic clove and the tomatoes and close the lid. Add the artichokes and half of the olive oil from the jar. Keep covered with lid to retain the juices. Let cook on low heat for 30 minutes or until soft and a sauce has been created. Add parsley and season and keep on low heat.

In a separate pan fry the bacon until crispy. Chop up and add to sauce. Keep a streak of bacon (un-chopped) per person for serving.

For the bagna càuda, in a small pot add the butter, garlic clove, anchovies and cook on low heat until anchovies have dissolved. Remove from heat and add cream. Stir well.

Bagna càuda is a warm dip from Piedmont, Italy and is normally served in a fondue style, so you can even try this on its own with some crudités or fresh bread.

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2 Comments Add yours

  1. This looks so good! I’ll have to try this recipe, my family would love it!

  2. Amanda B. says:

    YUM! Artichokes and bacon? 🙂 That sounds and looks like heaved!

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