Egg Fettuchini with tomato, bacon and capsicum (or vege of choice)
10 rashers of chicken bacon
1 medium onion diced
1 capsicum diced
1 400 g of chopped tinned tomatoes
fresh basil to taste - I use about 3/4 cup of basil
salt and pepper
500g egg tagliatelle
1. Cook tagliatelle according to packaging
2. At the same time, in a saucepan, put bacon and diced onion in a heated saucepan. Cook for about 1 minute or until the onion is transparent and bacon is just cooked.
3. Add to the saucepan the capsicum, tomatoes, basil and seasoning to taste. Cook until it is all heated through.
4. Take the saucepan off the heat and add the pasta to the sauce in the saucepan.
It is best served immediately.
This recipe serves 2 adults and 2 children.
(On this day I only had yellow capsicum left in the fridge so dinner was not so colourful but still tasted great.)