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Monday, January 31, 2011

Endive and bacon pasta

This is a nice idea if you want to consume more healthy endives but you're bored with the salads and you enjoy pasta :). The bacon gives it the necessary addition of smokiness, the capers something salty and tangy, while the grated Parmesan adds the little touch of Italian taste so well placed in pasta dishes. 
Not a saucy pasta (which can be a turnoff for some), but quite light.
Besides, we were lazy enough to not get out of the house to go shopping so we had to improvise with what was lying around, but thankfully (and as usually, I might add :D) everything turned out delicious.

Ingredients (serves 2):
  • 200 g pasta (we used penne rigate)
  • 1 large endive (or two medium ones)
  • 4 strips of bacon
  • a little oil
  • 30 capers
  • 2 garlic cloves
  • salt and pepper to taste
  • 2 teaspoons of thyme
  • 50 grated Parmesan

First, clean the endive, cut off its rooty end and discard its bitter core:

Put the pasta in salted water to boil according to package instructions.

Cut the bacon into strips and put a little oil in a frying pan, then add the bacon:
Fry it a little (2-3 minutes on each side). Cut the garlic cloves into thin slices and add them:

Get the bacon out of the pan, chop the endives into slices, sprinkle some salt and add them to the pan instead:

Fry for 2-3 minutes, stirring constantly with a wooden spatula.then add the drained pasta, salt and pepper and   the thyme:

Stir and cook for another 2 minutes. Set it on serving plates (deeper ones), then add the bacon and garlic and the capers:

Sprinkle the grated Parmesan on top and dig in while it's warm!

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