Pasta with Cherry Tomatoes and Bacon

Halve or quarter cherry tomatoes according to size. Season lightly with salt.

Peel garlic and cut into thin slices. Cut sage into fine strips, chives into rolls. Halve the pepperoncino lengthwise and cut into fine strips. Cut the bacon into strips as well.

Cook the pasta in enough boiling salted water until al dente.

cook until al dente.

In the meantime, heat 1/3 of the olive oil. Add the bacon and fry it heartily. Now lower the temperature. Add the peperoncino, garlic, sage and chives and sauté briefly.

At the end, add the tomatoes and the rest of the oil and steam for only three to four minutes with the lid closed.

Drain the pasta, drain well and add to the tomatoes. Mix and serve in warm plates.

For the small household Two people: halve ingredients.

One person: quarter ingredients, use a tiny bit more olive oil.

Tip & Trick:

Peperoncino The Italian variety of chili pepper belongs to the same family as peppers. But instead of producing large mild pods, the plant bears small green to fiery red fruits shaped like little croissants. They vary in pungency. As a rule of thumb, the smaller, the fierier. You can’t always buy the hot pods individually.

From the unused peperoncini, however, one can make

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