This is my favourite meal. It is special to me because my wife, Florentine, created it to include all my favourite ingredients. I don't eat red meat very often, but I love bacon. The pasta is really filling after a match and helps me to restore my energy levels. The best thing about this recipe is that it's really quick and easy to make and smells delicious. It goes particularly well with a glass of red wine and good company.
6 tomatoes, sliced
6 rashers of bacon, thinly sliced
3 cloves of garlic, crushed
Herbes de Provence
Salt and pepper
2tsps brown sugar
500g penne pasta
150g Emmental cheese, grated
Bring some water to the boil and cook the pasta according to the instructions. Meanwhile, fry the courgettes, bacon and garlic in a generous helping of olive oil. Add the sliced tomatoes and sprinkle with herbes de Provence. Season with salt and pepper and add the sugar to caramelise the sauce.
Toss the pasta with some olive oil to stop it sticking. Place a layer of cooked pasta in a dish and cover with a layer of the sauce followed by a layer of grated Emmental. Repeat until the sauce is used up, adding a final layer of pasta. Cover with grated Emmental and place under the grill until golden brown.
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