1 whole garlic bulb
30ml (2 Tbsp) Food Lover’s Blended Seed and Extra Virgin Olive Oil
250g Pasta Diena Penne Pasta
2 x 200g Food Lover’s Streaky Bacon, sliced into strips
60ml (1/4 cup) White wine
500ml (2 cups) fresh cream
250g cherry tomatoes, halved
Zest of 1 lemon
Italian Parsley, to taste
1 spring onion, finely sliced
Salt and black pepper, to taste
Place the garlic bulb in a sheet of tin foil and drizzle with 15ml (1 Tbsp) of the oil, close the foil and place in the air fryer or oven for about 30-40 minutes on 180°C.
Boil a large pot of salted water and cook the penne pasta for about 12 – 15 minutes or until al dentè. Drain, drizzle with olive oil and set aside until needed.
Meanwhile, heat a large pan with the remainder of the olive oil and fry the bacon until crispy, press the cooked garlic out into the pan and fry until fragrant. Add the wine and cream and cook for about 15 minutes or until thickened.
Taste for seasoning and season if needed.
Once thickened, add the tomatoes and cooked pasta to the sauce.
Mix and dish into serving bowls. Garnish with parsley and spring onions.
Enjoy with a glass of white wine
