Spaghetti With Pesto, Bacon And Tomatoes - cooking recipe

Ingredients

1/2 lb baby plum tomatoes, halved lengthwise
1/2 lb yellow cherry tomatoes, halved lengthwise
1 tbsp vegetable or olive oil
13.25 oz spaghetti
6 slices bacon, coarsely chopped
1 2/3 cups basil pesto
2 oz Parmesan cheese, shaved, to serve

Preparation

Preheat oven to 350\u00b0F. Place tomatoes on a baking tray, drizzle with 1/2 tbsp oil and toss to coat. Season. Bake for 12-15 mins, or until tender. Set aside.
Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until tender. Drain.
Heat remaining oil over medium heat. Add bacon and cook for 3-4 mins, or until crisp. Drain on paper towels. Toss with pasta, tomatoes (and any juices) and pesto. Transfer to shallow serving bowls and serve topped with shaved Parmesan.