6 tomatoes, peeled and seeded, cut into 8 pieces (do not discard the juice of the seeds)
1 red bell pepper and 1 yellow bell pepper, peeled and seeded, cut into diamond shapes
1 minced garlic clove
6 tablespoons of olive oil
2 tablespoons of white vinegar
Manjericão leaves
Salt and black pepper to taste
250g short pasta
250g bacon, cut into fine strips
200g soft goat cheese, crumbled
6 tomatoes, peeled and seeded, cut into 8 pieces (do not discard the juice of the seeds)
1 red bell pepper and 1 yellow bell pepper, peeled and seeded, cut into diamond shapes
1 minced garlic clove
6 tablespoons of olive oil
2 tablespoons of white vinegar
Manjericão leaves
Salt and black pepper to taste
250g short pasta
250g bacon, cut into fine strips
200g soft goat cheese, crumbled
Make a vinaigrette with the tomatoes, juice of the seeds, bell peppers, garlic, olive oil, vinegar, manjericão leaves, salt, and black pepper. Reserve
Cook the pasta in boiling water with salt
While this is cooking, fry the bacon in a pan
As you are frying, remove excess fat to make it crispy
Remove from the pan and let it drain on paper towels
Drain the pasta and mix it with the vinaigrette, along with the crispy bacon and crumbled goat cheese
The hot pasta will melt the cheese
Serve immediately
Serves 8 portions
453 calories per serving.
