We’ve partnered up with Villa Plus to celebrate their new destination in Puglia, Italy by sharing one of our favourite Italian recipes. This recipe for Bacon, olive and tomato orecchiette is simple to make, yet full of flavour and uses a selection of fresh ingredients from Italy.
Orecchiette – meaning ‘small ears’ is a type of pasta that originates from the south of Italy.
Ingredients:
4 slices of bacon, cut into 1 inch pieces
1 tbs olive oil
1 red onion, thinly sliced
2 garlic cloves, crushed
½ tbs chilli flakes
1 can chopped tomatoes
Handful of black olives
400g orecchiette pasta
Grated parmesan for serving
Salt and pepper to taste
Method
- Heat a tablespoon of olive oil over a medium heat. Add the chopped bacon and cook for around four minutes, or until it begins to brown.
- Add the chopped onion, cooking until soft for 3-5 minutes. Throw in the crushed garlic and chilli flakes, cooking for a further minute.
- Add the tomatoes and season with salt and pepper.
- Bring the sauce to the boil, reducing to a simmer and cooking for a further 15 minutes or until the liquid is slightly reduced.
- Meanwhile, boil a large pan of water and cook the pasta until al dente. Drain and return back to the empty pan.
- Add the sauce to the pasta, cooking over a medium heat and coating the pasta in sauce. Add olives and heat them up for a few minutes with the sauce.
- Serve with grated parmesan
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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