I love recipes that I can easily convert into vegetarian or to meaty cooking both versions at the same time. I am not a big meat lover and I could eat it 3 times a week, but my partner is a big man, he is working physically and however he appreciates vegetarian food he is able to have two veggie dinners a week, otherwise he needs to eat meat or fish.
Therefore I figured out how to convert many of favourite recipes so I can cook two dinners at the same time and keep ourselves happy and well fed.
This is one of those. I have found this recipe on one of Polish forums and have changed it slightly (also by adding bacon) had it in favourites for two years until I was able to buy salted capers from a local delicatessen. It was worth waiting.
200g wholemeal penne
small butternut squash, deseeded, peeled and cut into 2 cm dice
2 tbsp olive oil
2 tbsp salted capers
1 tbsp butter
1 garlic clove, peeled and finely chopped
handful of fresh parsley, chopped
some grated Grana Padano
3 rashers unsmoked bacon, sliced in strips
freshly ground black pepper
Heat the oven to 200 C. Boil a big pan of salted water for pasta.
Rinse the capers carefully and leave to dry.
In an ovenproof pan heat the oil and fry the squash. After few minutes place the pan in the oven. Roast the squash for about 10 minutes, adding the butter, capers and garlic for last 2 minutes.
Boil the pasta al dente and in the dry pan fry the bacon strips.
Drain the pasta and mix with the roasted squash and add bacon to one half. Serve on the bowls sprinkled with some Grana Padano and chopped parsley.