Bacon, Cherry Tomato and Broccoli Pasta

• packet of cherry tomatoes350g g
• olive oil↗2 ст. л. tbsp
• garlic (cloves)↗2

  finely chopped

• purple broccoli (sprouting)↗140g g
• spaghetti↗140g g
• ½ package (155 g) bacon strips
• grated parmesan2 ст. л. tbsp

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas mark 6). Fill a large pot with water, bring to a boil, cover with a lid. Place the cherry tomatoes on a baking tray, drizzle with half of the olive oil, sprinkle with finely chopped garlic. Roast for 5 minutes until the skins start to crack, then push the tomatoes to one side of the tray. Toss the broccoli with the remaining oil, spread it on the other side of the tray, season with salt and a generous amount of ground black pepper and roast for another 8‑10 minutes.

2. 2

   Add the spaghetti to the boiling salted water and cook for 8‑10 minutes until al dente. While the pasta cooks, place the bacon strips in a dry skillet and heat until the fat begins to render. Fry, stirring regularly, over medium heat for 5 minutes until the bacon is crisp, then remove it from the pan and let it drain on a paper towel.

3. 3

   Drain the spaghetti, combine them with the bacon strips, half of the roasted tomatoes (reserve the rest on the tray, cool and use for a frittata) and the broccoli. Sprinkle with grated parmesan and serve.