PITA Pasta

Hello Dear Reader,

This is an original recipe that I have had in my collection for many, many years. I just haven't made it in ages. This recipe came about one weekend when I didn't have a lot of food in the house and I really didn't want to tackle the shops. I scanned the pantry and fridge and pulled together this wonderful little pasta dish.

Are you wondering about the title of this recipe? It is so named because, even though it has few ingredients it is a bit of a "Pain in the A..." to put together. Hence that was what it was called. Please don't be put off though it is so totally worth it. It has lots of punchy flavours that just work so well together, firstly it has anchovies, followed by bacon and chilli and finished off with parmesan. MMM salty, spicy and wonderful umami undertones, makes this pasta dish really sensational.

Ingredients for PITA Pasta, clockwise from top left-2 cans diced or whole tomatoes, about 150 ml of cream, 500 grams of spaghetti, 1 to 2 teaspoons dried chilli flakes (or to your taste) small can of anchovies, 3/4 cup of grated Parmesan cheese, 2 onions, diced, 2 large garlic cloves, grated on a microplane, a good handful of basil leaves and 5 to 6 rashers of bacon

 In a large, heavy based, non stick fry pan, sauté the onion, garlic and bacon on medium heat for about 5 to 10 minutes, then add the chilli flakes and drained can of anchovies

Meanwhile blitz the 2 cans of tomatoes, rinse out cans of tomatoes with about 1/4 cup of water, swirl and add this water also to the blitzed tomatoes

Continue sautéing the onion, bacon and anchovy mixture until the anchovies have melted, about another 5 minutes or so

Now add the blitzed tomatoes, turn heat down to low and let bubble away for 10 minutes or until reduced and thickened, stirring occasionally. This is when I put the spaghetti on to cook in the usual manner, drain and set aside till needed

Now add torn basil leaves and mix through

Assembly time-have your cooked spaghetti, sauce, cream and cheese ready to go

In a large greased casserole dish, lay down 1/3 of the cooked spaghetti

Spoon over 1/3 of the sauce

Drizzle with 1/3 of the cream 

And top with a 1/3 of the Parmesan

Repeat layers 2 more times and bake in a preheated 200C oven for 15 to 20 minutes 

Or until bubbly and golden 

Serve with more grated Parmesan 

I have to admit it does take a bit of time to come together but it really is so worth it. It makes a huge quantity, plenty for a big crowd or just to have for dinner with lots of leftovers for another dinner or lunches through the week.

Don't forget, if you make this recipe, or indeed any recipe from my blog you can send in a photo of it along with any changes you made to make it your own. Simply attach the photo to an email and send it to-


And I will publish it on the "Did you make it? Show Us" page on my blog. The page will go live when someone has sent in a photo. Don't be shy.

As always, Dear Reader, have the loveliest of days,

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  1. Well now that gave me a chuckle to start my Monday morning! 😂
    I'm making lasagne tonight, and I internally declare it to be PITA Lasagne every time I make it, because of all the elements and time involved, it really is a labour of love, and something I only attempt when I have time on my side.
    But there is not shop bought equivalent, in fact nothing comes close to my home made lasagne, so if I want to eat it, and I know my family does, I have to make it.

    I have to say that dish sounds and looks fabulous, I might even give it a go this week 😊

  2. This looks good Fiona - even if it is a PITA. I do love a baked pasta. Do you cook your pasta fully before baking or leave it a little firm to soak up sauce as it bakes?


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