1 tbsp olive oil
6 short-cut bacon rashers, chopped
1 medium onion, finely chopped
3 anchovy fillets, drained, finely chopped
2 ½ cups chicken stock
400 g canned crushed tomatoes
375 g penne rigate
2 tbsp sundried tomato pesto
1 tbsp drained baby capers
Salt and pepper, to taste
60 g fresh baby spinach leaves
finely grated Parmesan, to serve
- Heat oil in a large, deep frying pan over a medium to high heat. Add bacon, onion and anchovies. Cook, stirring occasionally, for about 6 minutes, or until bacon is lightly browned.
- Add stock, tomatoes, pasta, pesto and capers. Season with salt and pepper. Stir to combine. Bring to boil. Reduce heat and cover pan. Gently boil, stirring occasionally, for about 15 minutes, or until pasta is tender and most of the liquid is evaporated. Stir in spinach.
- Serve with parmesan.