Home :: Recipes :: Lime & Tomato Pasta

Lime & Tomato Pasta

By: yongfook

Prep Time: 10 Min
Cook Time: 20 Min
Difficulty: easy
Serves: 2

Read Reviews (12) | Review / Rate This Recipe

Description

This is a ridiculously simple pasta dish that is both satisfying and has a lovely clean taste, thanks to the lime.

add to shopping list Ingredients

- fresh pasta
- fresh basil
- cherry tomatoes
- garlic
- lime
- bacon lardons

Preparation

1. Halve your cherry tomatoes and salt the cut side. Finely chop a clove of garlic and chop your bacon lardons into small chunks.

2. Bring water to a rolling boil and heat another pan with a little olive oil. Put the pasta in the water and put your bacon lardons in the pan and season with salt and pepper. After a minute, add your tomatoes and garlic to the pan.

3. When the pasta is al dente turn the heat off and drain. Bring the pasta back to the pan and add a little olive oil. Pour in your bacon and tomatoes. Add a handful of torn or chopped basil. Stir.

4. Plate your pasta. Just before serving, squeeze lime over the pasta and give it a good grind of black pepper.

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Reviews

7/25/12

star_on star_on star_on star_on star_on tranism says:

I cheated by adding grilled tofu. LOL

7/25/12

star_on star_on star_on star_on star_on hoojib88 says:

Limes are the best ever.. They're great for pasta, or salad, or vegetables, or PIE! Yum!! :) I make something very similar to your recipe all the time at work. I want some right now actually... :D

7/25/12

star_on star_on star_on star_on star_on fooishbar says:

I made this tonight -- nice! <a href="http://www.flickr.com/photos/fooishbar/756353516/">Obligatory photo</a>.

7/25/12

star_on star_on star_on star_on star_on chimp says:

(but we add nice sliced sausage to it, to make it meatier)

7/25/12

star_on star_on star_on star_on star_on chimp says:

we can't stop making this!

:)

7/25/12

star_on star_on star_on star_on star_on tjr says:

Looks great, but you should always season the water you use to boil the pasta, and if you're using any sort of cured/smoked meat, you may not need to salt it (given that they are usually full of salt). You can get low-sodium lardon though, so it depends. Also, if you like your pasta al dente, leave it slightly undercooked, since you're cooking it more in the pan afterwards (assuming the pan is still being heated).