Artichoke And Tomato Fettuccine

• 13 oz fettuccine
• 1 tbsp olive oil, plus additional, to drizzle
• 2 slices bacon, chopped
• 4 cloves garlic, sliced
• 1 None long red chili pepper, chopped
• 1 can (14 oz) artichokes, drained and coarsely chopped
• 9 oz cherry tomatoes
• 1 None lemon, juiced
• 1 cup loosely packed basil leaves
• 1/4 cup grated Parmesan cheese, plus additional, to serve

1. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well and return to pan.
2. Meanwhile, heat oil in a large skillet on medium heat. Cook bacon 2-3 mins, until golden. Add garlic and chili pepper. Saute 30 seconds.
3. Add artichokes, tomatoes and lemon juice. Cook 2-3 mins, until tomatoes begin to soften. Season to taste.
4. Add to hot pasta with most of the basil and Parmesan cheese; toss well. Serve sprinkled with remaining basil and Parmesan, a drizzle of olive oil and a good grinding of black pepper.

fettuccine, olive oil, bacon, garlic, long red chili pepper, artichokes, tomatoes, lemon, basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/32065 (may not work)