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Pasta with Avocado, Bacon, Tomato and Hot Pepper

(Serves 8)

1 onion, chopped 

1 tsp olive oil 

100g thick bacon cut into 2cm strips

2 x 400g cans Italian tomatoes, chopped (with juice) 

1 small, dried hot red pepper, chopped finely 

Salt to taste 

400g penne (or other short pasta)

¼ cup finely grated Parmesan cheese 

2 avocados, diced, 

Juice from 1 lemon

Sauté onion in oil until golden, about 10 minutes. Stir in bacon; sauté until cooked but not browned, about 10 minutes. Stir in tomato and juice, hot pepper and dash of salt. Simmer, uncovered, until liquid reduces, about 25 minutes.

Mix in the cheese, reserve a small amount to garnish. Add 1 diced avocado to the sauce & gently heat through. Gently squeeze the lemon juice over the remaining avocado.

Cook pasta in salted, boiling water until just tender, about 8 minutes; drain well. Stir pasta into the sauce.

Remove from heat and mound on a serving plate. Garnish with remaining diced avocado and a thin sprinkle of finely grated parmesan cheese. Serve with a fresh green salad.

Approximate nutritional analysis per serve:

KJ 760  Cals 180  Fat 12(g)  Fibre 3(g)  Carbohydrate 13(g)

Updated recipe section funded by the Diabetes Foundation.