Bacon, Tomato and Rocket Spaghetti

• 400 g barilla dried spaghetti
• 125 g 97% fat free bacon, roughly chopped
• 1 tablespoon olive oil
• 500 g cherry tomatoes, halved
• 3 garlic cloves, crushed
• 100 g baby rocket
• 13 cup grated parmesan cheese, to serve

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
2. Meanwhile, heat a non-stick frying pan over medium-high heat.
3. Add bacon.
4. Cook, stirring occasionally, for 3 to 4 minutes or until light golden.
5. Remove to a plate.
6. Add oil to frying pan.
7. Reduce heat to medium-low.
8. Add tomatoes and garlic.
9. Cook, stirring occasionally, for 1 to 2 minutes or until tomatoes begin to collapse.
10. Drain pasta, reserving 1 cup of cooking water.
11. Return pasta to saucepan.
12. Add bacon, tomatoes, rocket and reserved cooking water.
13. Season with salt and pepper.
14. Toss over low heat for 1 minute or until heated through.
15. Divide between serving bowls.
16. Top with parmesan and serve.

barilla dried spaghetti, bacon, olive oil, garlic, baby rocket, parmesan cheese

Taken from www.food.com/recipe/bacon-tomato-and-rocket-spaghetti-300476 (may not work)