This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sunday night pasta
Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?".
88 K 4.2/5 (40 reviews)
30 min.
Easy
1.65 €
4 people
6 IngredientsLast modified on: December 30th 2019
100 g belly (streaky) bacon
2 tablespoons 
200 g peeled and chopped tomatoes
200 g Pasta
Times for this recipe
Preparation: 5 min.
Cooking: 25 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Cut 100 g belly (streaky) bacon into strips (you can use ham instead if you prefer).
Stage 2 - ⌛ 5 min.
Pour 2 tablespoons olive oil into a large saucepan on high heat. When good and hot, add the bacon.
Leave to fry, stirring from time to time.
Leave to fry, stirring from time to time.
Stage 3 - ⌛ 10 min.
Add 200 g peeled and chopped tomatoes, mix well and turn down the heat.
Leave to simmer gently uncovered.
Leave to simmer gently uncovered.
Stage 4 - ⌛ 8 min.
Meanwhile, cook 200 g Pasta.
Stage 5 - ⌛ 2 min.
As soon as the pasta is cooked, drain thoroughly and add to the saucepan.
Mix well and serve without delay.
Mix well and serve without delay.
Remarks
You can bring a little more sophistication to the recipe by adding other ingredients to the saucepan in stage 3: a bayleaf, a clove of garlic "en chemise", a sprig of thyme, or any other herbs you like.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 140 RDI=10 % | 90 RDI=10 % | 1,520 RDI=80 % | 6,380 RDI: 80 % |
| Per 100 g | 6 RDI=3 % | 30 RDI=3 % | 20 RDI=3 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per person | 9 RDI=3 % | 40 RDI=3 % | 20 RDI=3 % | 380 RDI=20 % | 1,600 RDI: 20 % |
How much will it cost?
- For 4 people : 1.65 €
- Per person : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Peeled and chopped tomatoes
Like these other recipes: New Zealand pies, Sausage rougail, Polpete, Rice à l'italienne, Enchiladas, ... See them all 15
Pasta
Like these other recipes: Pasta with pesto and preserved tomatoes, Butterfly pasta with smoked trout, Farfalle with green asparagus, Mozzarella pasta bake, Tagliatelle with cockles, ... See them all 18
Belly (streaky) bacon
Like these other recipes: Ardennes Salad, Avengers' potatoes, Larded pork tenderloin, Meatballs, Stuffed pumpkin gratin, ... See them all 32
Olive oil
Like these other recipes: Broken eggs with mushrooms, Gratin of Endives with Mont d'Or, Rabbit civet, Bacon and cabbage omelette, Lille style chicken, ... See them all 560
Other recipes you may also like
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese. June 5th 201994 K 25 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013335 K5 2 hours 40 min.
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle. May 24th 2018158 K4.3 6 hours 40 min.
Hazelnut and chocolate biscuits
This is a quick, simple recipe: the chocolate ganache topping and hazelnut sweetcrust pastry can both be prepared in advance. March 16th 202236 K 60 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.