Ingredients

200 g spirali pasta or other “small” pasta shape

5 rashers back bacon, fried and cut into strips

2 Tbsp olive oil

1 medium red onion, chopped

2 garlic cloves chopped

½ cup of green olives, pitted

1 Tbsp whole capers (not caperberries)

1 glass dry white wine

1 cup/250 ml cream

Handful parsley, washed, dried, stems removed and the leaves chopped very finely

Parmesan shavings to garnish

Salt and pepper to taste

Method

Fry the bacon, cut into small pieces and set aside.

Add olive oil to the same pan and sauté red onion with garlic.

Add wine and reduce until syrupy.

Add cream and reduce to about half.

Return bacon to the pan. Simmer.

Add chopped pitted green olives and whole capers.

Season to taste with salt and ground black pepper.

Meanwhile, cook the pasta in briskly boiling water until al dente, and drain, but preserve 2 or 3 Tbsp of the pasta water.

Add the pasta water to the pasta pot and toss everything about with two wooden spoons over a medium heat for a minute or two. Run the cooked pasta through the sauce being sure it is all coated. Sprinkle with chopped parsley. Serve with curls of shaved parmesan. DM168/TGIFood

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