Pasta with roasted tomatoes, bacon & oregano breadcrumbs
INGREDIENTS
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for the roasted tomatoes
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500g (17.64 ounces) cherry tomatoes
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6 garlic cloves
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olive oil
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salt & pepper
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for the sauce
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250g (8.82 ounces) bacon (I would bump this up to 500g (17.64 ounces) because of the husband)
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1 red onion, finely chopped
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1 red chilli, de-seeded and finely chopped (optional)
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roasted tomatoes
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handful fresh basil, finely sliced
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juice of ½ lemon
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salt & pepper to taste
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for the breadcrumbs
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stale sourdough bread, blended in a food processor until you have small chunks
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⅓ cup olive oil
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2 teaspoons dried oregano
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1 teaspoon salt
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to serve
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500g (17.64 ounces) cooked pasta of your choice
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fresh basil leaves
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