Introducing; Katie Quinn Davis

... One of my favourite australian food photographer katie quinn davies, has created a new blog, complete with gorgeous photographs and delectable recipes



One of which is the following 

{images: Katie Quinn Davis}

Ingredients
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Serves 4 people 

1 Spanish onion 
8-10 slices of bacon or pancetta - fat trimmed 
4 portobello mushrooms 
1 large red bell pepper/capsicum 
250g chunky style basil dip* 
Pinch dried chili flakes - optional
Maldon sea salt or similar, freshly ground black pepper 
400g spaghetti or fettuccini (100g per person) 
Freshly grated parmesan to serve


Method
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1: Finely chop the onion, bacon/pancetta, mushrooms and capsicum into very small pieces.
2: Heat 1-2 tablespoons of olive oil in a large frying pan and sautée the onions until soft. 
3: Add the finely chopped bacon to the onion and fry until browned and crispy.
4: Add the mushrooms and peppers, a good pinch of salt and black pepper and continue to cook over a low-medium heat for approx. 15-20 mins, stirring occasionally. Add in the basil pesto half way through and chili if desired. 
5: Bring a large pot of water to a rolling boil, add a splash of olive oil and cook the pasta as per the manufacturer's instructions, drain.
6: Combine the cooked ingredients to the pasta and toss together. 
7: Serve with fresh grated parmesan and a drizzle of extra virgin olive oil.