Artichoke And Tomato Fettuccine - cooking recipe

Ingredients

13 oz fettuccine
1 tbsp olive oil, plus additional, to drizzle
2 slices bacon, chopped
4 cloves garlic, sliced
1 None long red chili pepper, chopped
1 can (14 oz) artichokes, drained and coarsely chopped
9 oz cherry tomatoes
1 None lemon, juiced
1 cup loosely packed basil leaves
1/4 cup grated Parmesan cheese, plus additional, to serve

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well and return to pan.
Meanwhile, heat oil in a large skillet on medium heat. Cook bacon 2-3 mins, until golden. Add garlic and chili pepper. Saute 30 seconds.
Add artichokes, tomatoes and lemon juice. Cook 2-3 mins, until tomatoes begin to soften. Season to taste.
Add to hot pasta with most of the basil and Parmesan cheese; toss well. Serve sprinkled with remaining basil and Parmesan, a drizzle of olive oil and a good grinding of black pepper.