Tomato Bacon Fusilli Pasta Brunch

A vibrant and savory weekend brunch featuring al dente fusilli tossed in a rich tomato, bacon, and asparagus sauce, served with fresh fruit and a cooling iced coffee.

Ingredients

• 200 g fusilli pasta
• 100 g bacon
• 100 g asparagus
• 2 tomatoes
• 2 cloves garlic
• 3 tbsp tomato sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1 soft-boiled egg
• to taste black pepper
• to taste grated cheese
• optional parsley
• optional figs
• optional green grapes

Instructions

1. 1Prepare the asparagus

   

   Take the fresh asparagus and cut it into small, manageable segments on a wooden cutting board. These pieces will be stir-fried later with the bacon and tomatoes.

   Tip: Trim the woody ends off the asparagus before cutting the stalks into segments.
2. 2Chop the bacon

   

   Place the bacon slices on the cutting board and chop them into small, bite-sized pieces. This will ensure they cook evenly and distribute well throughout the pasta sauce.

   Tip: Keep the bacon pieces consistent in size so they brown at the same rate.
3. 3Cook the pasta

   

   Boil a pot of water with a drizzle of olive oil and a pinch of salt. Add the fusilli pasta and cook for 10 minutes until perfectly al dente.

   Tip: Adding oil to the pasta water helps prevent the fusilli from sticking together.
4. 4Prepare the sauce

   

   In a pan, sauté the chopped asparagus, bacon, tomatoes, and minced garlic. Stir in the tomato sauce, light soy sauce, and oyster sauce, cooking until the vegetables are tender.

   Tip: Ensure the heat is at a medium level to avoid burning the garlic while the bacon renders.
5. 5Toss and finish

   

   Add the cooked fusilli to the pan with the sauce mixture. Toss thoroughly to ensure every noodle is evenly coated before serving.

   Tip: If the sauce looks too thick, add a small spoonful of the starchy pasta cooking water to loosen it.

Storage & Reheating

Burn It Off

Frequently Asked Questions