Ingredients
- 250 g (9 oz) spaghettini
- 4 slices of smoked bacon, rind on
- 2 garlic cloves, crushed
- 50 g (1¾ oz/⅓ cup) pitted kalamata olives, chopped
- 1 handful basil, chopped, plus extra leaves to garnish
- 400 ml (14 fl oz) tomato juice
- 1 large avocado, cut into cubes
Method
1. Preheat the oven to 180°C (350°F/Gas 4) and cut four 40 cm (16 inch) lengths of baking paper.
2. Cook the spaghettini in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain quickly, allowing some of the cooking water to remain on the pasta. Set aside.
3. Meanwhile, remove the rind and fat from the bacon and put in a hot frying pan to render the fat. Dice the remaining bacon. Once the fat is rendered, discard the rinds. Cook the bacon in the fat until golden and crispy. Add the garlic and cook for a further 30 seconds. Remove from the heat. Add a quarter of the cooked spaghettini to the pan and mix it around to soak up all the fat from the pan.
4. Repeat with more spaghetti to clean the pan, then transfer the bacon and all the pasta to a large bowl. Add the olives, basil and half the tomato juice. Season well with salt and black pepper and toss everything together.
5. Divide the pasta equally among the four pieces of paper (this is easiest done using tongs and twisting the pasta into a neat pile in the centre) and drizzle the remaining tomato juice over the top. Seal the parcels by bringing two sides up over the pasta and folding the edges over, then tuck the ends under. Place on two baking trays and bake for 15 minutes.
6. Just before serving, scatter with the avocado and extra basil leaves. Serve as an accompaniment to chicken, pork or fish dishes.
