Bacon and tomato pasta

Serves 2-4

30 ml olive oil

1 clove garlic, finely chopped

250 g baby Roma tomatoes

250 g bacon

125 g young green beans

Salt and freshly ground black pepper

250 ml cream

250 g tagliatelle pasta

handful basil

Heat the olive oil in a pan and fry the garlic and tomatoes for a few minutes until they burst.

Remove the mixture from the pan.

Chop the bacon and fry in the same pan until done and slightly crisp.

Return the tomatoes to the pan and season with salt and freshly ground black pepper.

Add the cream and bring the mixture to the boil.

Cook the pasta until al dente, drain and toss with the tomato sauce.

Serve garnished with basil.

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