Spring is just around the corner, and this is the perfect recipe to welcome the warmer days. The tomatoes really take centre stage here, blistering in the pan until sweet, jammy and bursting with flavour. Paired with crispy bacon, garlic, anchovies, lemon and plenty of Parmesan, this is a simple pasta that lets beautiful seasonal tomatoes do the talking.
Ingredients
Serves 3–4
- 100g nitrate-free bacon, diced
- 2 large garlic cloves, finely diced
- 1 leek
- 1 tbsp salted butter
- 350g cherry tomatoes
- 4 anchovies
- Bucatini
- Zest and juice of ½ lemon
- Large handful Parmesan
- Large handful parsley, finely chopped
- ½–1 cup pasta water
- Olive oil
- Salt & pepper
To serve
- Extra Parmesan
- Parsley
- Olive oil
- Salt flakes
- Lemon juice
Method
1. Heat a large frypan over medium-high heat. Add a drizzle of olive oil and fry the bacon until golden and beginning to caramelise. Thinly slice and wash the white part of the leek, then add to the pan along with the butter, garlic and a pinch of salt. Cook until the leek has softened and become jammy.
2. Add the anchovies and stir through until they dissolve into the leek mixture. Add the cherry tomatoes and cook until they begin to blister and soften, using the back of a spoon to gently crush them and release their juices. Add the lemon zest and juice and stir to combine.
3. Cook the bucatini according to the packet instructions until al dente. Before draining, reserve 1 cup of pasta water.
4. Add the drained pasta and Parmesan to the pan, along with ½ cup of pasta water. Toss well until the sauce becomes glossy, jammy and emulsified. Add more pasta water as needed until you reach your desired consistency.
5. Stir through the parsley and season with salt and pepper to taste. Serve topped with extra Parmesan, parsley, a drizzle of olive oil, salt flakes and a squeeze of lemon. Enjoy!
