Balsamic, Bacon, Tomato and Caper Lunchbox Pasta
from Emily (who loves food)
How much does lunch cost you every day?
Well, for a poor uni student like me anyway.
Honestly, buying lunch is the biggest waste of money, especially when you can whip it up yourself in only twenty minuets, once a week.
Every sunday, I endeavor to make a big bowl of pasta, then I cover it, and stick it in the fridge – then come monday, tuesday, wednesday and thursday morning, I’ll dish some out into a lunchbox, along with a muesli bar or banana, and that’ll be me fed for the day.
This particular pasta is super quick, cheap and easy to make – you can stick in whatever you have on hand really. I had a few rashers leftover bacon, so they got chopped up and stuck in, along with a couple of tomatoes and a spoonful of capers.
But roasted asparagus, bell pepper or pumkin, chicken, mozzarella cheese, baby spinach, peas, fresh basil… man, the possibilities are endless.
Balsamic, Bacon, Tomato and Caper Lunchbox Pasta - Makes 4 servings
Prep time: <5mins Cook time: 10mins.
- Roughly 2 1/2 cups dried pasta
- 1/2 cup balsamic vinegar
- 1 tsp brown sugar
- 15 grams butter
- Salt and Pepper, to taste
- 2 large rashers bacon, cooked and chopped finely
- 2 large roma tomatoes, chopped finely
- 2 tbs capers
Cook the pasta according to packet instructions.
While the pasta is cooking, tip the balsamic vinegar into a small pan, and simmer over a medium heat until reduced to about 3 tbs. Stir in the brown sugar until mostly dissolved.
Chop up your tomatoes and bacon, if you haven’t already.
Once the pasta is cooked, drain and tip back into the pan, then stick the butter in there too, stirring to coat the pasta.
Then tip in the balsamic mixture, as well as the bacon, tomatoes and capers, stirring to combine well.
Season with salt and pepper, then tip into a large bowl to refrigerate until the morning (if you can resist eating it all then and there.)
Honestly, it’s that easy.