how to make award winning Tomato, bacon and olive linguine

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, bacon and olive linguine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, bacon and olive linguine is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, bacon and olive linguine is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon extra virgin olive oil
  • 1 red onion, thinly sliced
  • 6 shortcut bacon rashers, trimmed, chopped
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 2 cups Massel salt reduced chicken style liquid stock
  • 250g linguine
  • 250g cherry tomatoes, halved
  • 1/4 cup basil pesto
  • 3/4 cup mixed olives
  • 40g baby rocket
  • Shaved parmesan, to serve


  • Step 1
    Heat oil in a large heavy-based saucepan or flameproof casserole dish over medium- high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Stir to combine. Add tomato paste, stock and 1 cup cold water. Cover. Bring to the boil.
  • Step 2
    Add linguine. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 15 minutes or until pasta is just tender and sauce has thickened, stirring every 5 minutes.
  • Step 3
    Remove from heat. Stir in tomato, pesto and olives. Season with pepper. Serve topped with baby rocket and parmesan.

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