Bacon, Mushroom, and Tomato Pasta

1. 1 Pastapack 450 g ≈ $1.37 70 g
2. 2 Baconpack 200 g ≈ $2.95 40 g
3. 3 Button mushrooms≈ $7.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Leekpack 300 g ≈ $2.50 40 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Ground black pepper 1 g
8. 8 Canned tomatoespack 400 g ≈ $1.30 30 g
9. 9 Sunflower oil 10 ml
10. 10 Tomatoes≈ $4.67 per kg 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook pasta¹ in salted boiling water for 8–10 minutes until tender, then drain.

2. Slice leeks⁵ into half-rings, mushrooms into chunks, leeks into rings, bacon² into thin strips, and tomatoes¹⁰ into small cubes.

3. Sauté leeks⁵ and mushrooms in oil over medium heat for 5 minutes until softened.

4. Add bacon² and leeks⁵, cooking for 3–4 minutes until bacon is golden.

5. Stir in fresh tomatoes¹⁰ and canned⁸ tomatoes, simmering for 3 minutes until the sauce thickens.

6. Toss in the pasta¹, season with black pepper, and warm through for 2 minutes.

7. Garnish with chopped fresh dill⁶ and serve.