Duck Egg Contadina Pasta w Fresh Tomatoes, Zucchini, Bacon and Artichokes

Posted on Mar 12, 2015 in Mains

  • SumoMe

Angelo's Fresh Pasta_Miss Foodie_B-10

I spent time at Angelos Fresh Pasta last week and purchased amongst many delicious things, some Duck Egg Contadina. A pretty style of pasta with a slightly twisted s shape, this pasta is great for holding sauces in its sensuous curves. I asked Angelos ‘Pasta Princess’ Donna what sauce would go best with my pretty pasta and without hesitation she replied: “What do you have in the fridge?”.

Due to the torrential rain brought by Cyclone Marcia, I was unable to visit the markets so I confessed – not much. Zucchini, tomatoes, red onion, some bacon maybe… “Perfect” Donna retorted as she continued to share her recipe ideas with me.

In the end I had a jar of juicy, artichokes marinated in EVO plus fresh herbs from my garden. I was sorted, my Duck Egg Contadina Pasta w Fresh Tomatoes, Zucchini, Bacon and Artichokes was born.

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I’ve made this on a few occasions now and mixed it up every time. I omitted the artichokes once and added green olives. I opted for squash instead of zucchini; the combinations are endless. Please use good quality EVOO and fresh ingredients and do yourself a favour and venture to Angelo’s for some true Italian pasta. The Duck Egg Contadina is sensational!!

Enjoy my foodie friends. 

Contadina Pasta w Fresh Tomatoes, Zucchini, Bacon and Artichokes
Contadina is a pretty pasta with a slightly twisted s shape; it's curves are perfect for holding sauces . This recipe uses a simple olive oil based sauce with bacon and vegetables. Use up odd items left in the crisper and mix it up a bit.
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Ingredients
  1. 500g Angelo’s Contadina pasta
  2. 6 tablespoons extra virgin olive oil (EVOO) plus extra to serve
  3. 200g free range bacon rashes, cut into thin strips
  4. 1 red onion, halved and sliced
  5. 500g cherry tomatoes, halved (mix of red and yellow if you can)
  6. 2-3 zucchinis, halved lengthways and sliced approximately 3mm thick
  7. 3 garlic cloves, thinly sliced
  8. Pinch dried chilli flakes, optional
  9. 3 marinated artichokes in EVO, sliced
  10. Handful flat-leaf parsley, chopped
  11. Cracked pepper
Instructions
  1. Cook pasta according to packet directions. Drain and return to pan immediately. Drizzle half the EVOO over pasta and cover, set aside.
  2. Cook bacon and onion with a little EVOO in large frying pan over medium-high heat for 5 minutes or until onion softens. Add tomatoes, zucchini, garlic, chili flakes and remaining EVOO, cook for a further 3-5 minutes or until the tomatoes and zucchini have broken down. Add artichokes (and some oil from the jar) stirring for a further minute. Add parsley and cracked pepper.
  3. Add the mixture to the pasta and toss to combine. Divide among serving dishes and top with shaved parmesan.
Notes
  1. Use good quality extra virgin olive oil and fresh pasta.
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