Bacon and fresh oregano pasta

By Patricia_Scarpin

Ingredients

• 400 g (14oz) fettuccine, linguini or any long pasta you prefer
• 1 1/2 tablespoons olive oil
• 1/4 cup fresh oregano leaves
• 2 tablespoons salted capers, rinsed and drained
• 2 cloves garlic, peeled and sliced
• 60 g (2oz) unsalted butter, melted
• 1/3 cup olive oil, extra – I used a little less
• crispy bacon, to serve
• grated parmesan, to serve

Details

Servings 4

Preparation

Step 1

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, return to the saucepan and keep warm.
Meanwhile, heat a non-stick frying pan over high heat, add the oil and oregano and cook for 30 seconds or until crispy. Drain on absorbent paper. Add the capers and garlic and cook for 1 minute or until crispy. Add to the pasta with the butter and extra oil and toss to combine. Divide between plates and top with the oregano, bacon and parmesan.