Adam Liaw’s easy bacon penne

Ingredients2 tbsp olive oil4 rashers bacon, finely chopped½ onion, finely chopped4 cloves garlic, roughly chopped500ml tomato passata1 tbsp tomato sauce (ketchup)1 tsp dried mixed Italian herbs500g penne20g butter¼ cup finely shredded curly parsleyfreshly grated parmesan, to servefreshly ground black pepper, to serveMethodStep 1Heat a small saucepan over medium heat and add the oil, then the bacon, and fry for a few minutes. Add the onion and garlic and fry for 2-3 minutes more, then add the passata, tomato sauce and mixed herbs. Cover and allow to simmer for 5-10 minutes.Step 2Bring a large pot of salted water to a boil and add the pasta. Read the packet instructions, then cook the pasta for 2 minutes less than the time printed on the packet. The pasta will be “done” while still quite firm, as you want to finish cooking the pasta in the sauce.Step 3Reserve about ½ a cup of the pasta water then drain the pasta. Combine the pasta, sauce, butter, parsley and pasta water, season with a little salt and stir over medium heat until it thickens to a sauce that coats the pasta. Transfer to a serving plate and finish with parmesan and black pepper.