Sweet Potato Linguine with a Bacon, Tomato and Artichoke sauce

AO / 16 November 2011

Sweet Potato Linguine with a Bacon, Tomato and Artichoke sauce

Sweet Potato Linguine:

Using a "spiraliser", place the sweet potato on the centre spike, push the handle down to secure it and gently turn the handle.  As you turned the sweet potato will be transformed into long strands.


  • 250g Sweet Potato Linguine
  • 4 Rashers of back bacon (smoked or unsmoked)
  • 1/2 Red Onion, finely chopped
  • 1 Clove of garlic - crushed
  • 30g Sunblush Tomatoes, roughly chopped
  • 30g Green Olives, roughly chopped
  • 60g Marinated Artichokes, roughly chopped
  • 1 tsp salted capers, rinsed well
  • 200g Passata
  • 1 tsp Dried Oregano
  • 1 tbsp Flat Leaf Parsley, roughly chopped
  • Black pepper
  • Parmesan shaving - optional to serve

Preparation Method:

  • Cut the bacon into thin strips
  • Heat the large non stick frying pan and fry the bacon until it is crisp, adding the onion mid-way through cooking.
  • Add the garlic and fry briefly
  • Add the tomatoes, olives, artichokes, capers and passata to the pan and simmer for a few minutes
  • Grind in some black pepper - check the seasoning, this dish shouldn't need extra salt as the bacon, capers and olives are naturally salty
  • Add the sweet potato linguine to the pan and coat with the sauce.  It is easier to use two forks to avoid clumping
  • Keep the pan on a low heat for a few minutes to allow the linguine to heat through
  • Stir in the chopped parsley and divide between two warmed bowls
  • Serve with parmesan shavings if required.

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