Smokey Bonfire Pasta Recipe
The perfect pasta dish for camping trips
If you’re heading to a campsite this summer to holiday with your family, you’ll be looking for sunny weather. If you get caught out by the good old British weather though, Camping Cookbook Guyrope Gourmet has come up with some great warming dishes to cook the whole family around the campfire.
Author of Guyrope Gourmet, Josh Sutton, says this smoky bonfire pasta has become a firm favourite at home as well as in the tent. Just don’t eat it while wearing a white shirt!
Lay out the bacon in a large frying pan, with just a splash of olive oil.
Cook over a low heat until the bacon turns crispy, with the fat the colour of amber. Remove the rashers from the pan and allow them to cool.
Add the chopped garlic to the pan and cook gently for 2 or 3 minutes. As soon as the garlic begins to colour, add the thyme and both types of paprika.
Grate the halved tomatoes in to the pan, cut-side on the grater, leaving the skin behind. Stir the tomatoes through to make a rich vermilion sauce.
Bring a large saucepan of salted water to the boil and cook the pasta according to the instructions on the packet.
Keep simmering the sauce gently. When the pasta is nearly ready, snap the cooked bacon into small pieces, add it to the tomato sauce and stir until the bacon is heated through.
Drain the pasta and plate it up, cover with the sauce and top it all with a generous amount of grated cheese.
Buy: If you’re heading on a family camping holiday, make sure you pick up a copy of Guyrope Gourmet, £12.95, Amazon
You’ll need a large frying pan, grater, large saucepan, sieve or colander. Serves 4.
12 rashers of smoked streaky bacon
3 cloves of garlic, chopped
1 sprig of fresh thyme
1 tsp paprika
½ tsp smoked paprika
8 tomatoes (the size and colour of snooker balls), halved
Pasta of your choice
A lump of Applewood smoked Cheddar, grated