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I heated up some olive oil in my large frying pan. I added a package of smoked back bacon cut into small pieces and cooked this with the onion and garlic mix.
Occassionally I use a jar of Lloyd Grossman Tomato and Basil sauce when I want a mid week short cut which I did tonight, adding it to the bacon-onion in the pan. A tin of chopped tomatoes, 2 teaspoons of My Secret Kitchen Artichoke Pesto were added along with 250ml of freshly grated parmesean cheese. I only seasoned with black pepper because the bacon will be quite salty and I could alway adjust this at the end just before serving.
I cooked some pasta shells, topped with sauce and slices of mozzarella and popped it in the oven to melt the cheese topping for about eight minutes.
