Serves 4
20 minutes
Ingredients
Linguine 400g
Onions 2, finely chopped
Garlic 4 large cloves, crushed
Bacon 6 slices, chopped into small pieces
Button mushrooms 180g, sliced
Green olives 80g
Capers 40g
Parsley 80g
Olive oil plenty
Method
Very finely chop the 2 onions and heat 1 tbsp oil in a large pan.
Fry the onions over a medium heat, stirring frequently so they don't catch. Put a pan of salted water on to boil.
When the onions are translucent crush in the garlic and add the bacon and stir. Add the linguine to the water.
Stir the onion mix frequently, and after 5 minutes, when the bacon has started to take on some colour, add the sliced mushrooms. Add more oil if needed.
When the pasta is all dente chuck the olives, capers and parsley to the onion mix and stir through. Season well with a large pinch of salt and 20 grinds of pepper.
Drain the pasta and add to the bits with 2 tablespoons of olive oil.
Stir though to distribute the bits evenly, then serve with a grating of parmesan.
Eat and enjoy!
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