350 g pack cherry tomatoes
2 tbsp olive oil
2 garlic cloves, finely chopped
140 g broccolini
140 g spaghetti
155 g streaky bacon slices
2 tbsp grated parmesan, to serve
- Heat oven to 200C fan. Put a large pan of water on to boil, then cover. Place the cherry tomatoes on a baking tray, drizzle with half the olive oil and scatter over the garlic. Roast for 5 mins until the skins begin to split, then move the tomatoes to one side of the tray. Toss the broccolini in the remaining oil until well coated, and add to the other side of the tray. Season both with a little salt and lots of ground black pepper, and roast for a further 8-10 mins.
- Add the spaghetti to the pan of boiling water and cook for 8-10 mins until tender. Meanwhile, put the bacon lardons in a non-stick frying pan and heat until the fat begins to run from them. Cook, stirring regularly, over a medium heat for 5 mins until crisp, then remove from the pan and drain on kitchen paper.
- Drain the spaghetti and toss together with the lardons, tomatoes and the broccolini. Scatter over the grated parmesan and serve.