Roasted Tomato and Bacon Pasta by Karen Barnes

Roasted Tomato and Bacon Pasta by Karen Barnes


  • 600g Cherry Tomatoes, halved
  • Olive oil to drizzle
  • Black pepper
  • 400g Penne
  • 200g Chopped chorizo
  • 75g Pine nuts
  • 1 pot or 2 tbsp Sacla’ Classic Basil Pesto
  • A handful of torn Basil
  • Salt
  • Parmesan to serve


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Arrange the tomato halves in a large roasting tray, cut side up
  3. Drizzle with oil and season with plenty of pepper
  4. Cook in the oven for about 15 minutes, until they’re starting to collapse and caramelize
  5. Meanwhile, in a large pan of boiling, salted water, cook the pasta to your liking
  6. While the tomatoes and pasta are cooking, heat a frying pan and tip in the chorizo
  7. Fry for a few minutes, until they start to crisp up. Add the pine nuts and toss with the chorizo
  8. Remove from the heat
  9. When the pasta is ready, drain thoroughly and return to the hot pan
  10. Stir in the tomatoes and all their juices, then add the chorizo, pine nuts and a little of the oil from the frying pan
  11. Stir in the Sacla’ Pesto and the basil leaves
  12. Mix well and season to taste with salt and pepper
  13. Scatter Parmesan to serve
Serves: 4Cooking time: Share recipeReview this recipe


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