400 g pasta (short like farfalle or fusili)
1 can of kidney beans
200 g bacon
200 g cocktail tomato
2 pcs onion
2 tablespoons oil
125 g crème fraiche
1 tbsp apple cider vinegar
0.5 tsp salt
4 pinch of pepper
2 dashes Tabasco
1 clove of garlic
0.5 tsp sugar
Cook the pasta al dente according to package directions, drain and let cool slightly.
In the meantime, dice the bacon. Peel and finely dice the onion as well. Wash and quarter cocktail tomatoes. Peel garlic and chop finely or press through. Drain kidney beans, wash in a sieve and let drain.
Heat oil in a pan, fry bacon and onion for 8 minutes until crispy, remove from heat and set aside.
Mix creme fraiche, vinegar, salt, pepper, Tabasco, garlic and sugar to make dressing.
Now toss pasta with beans, bacon and onion mixture and dressing until well combined. Finally, fold in the cocktail tomatoes. Refrigerate for 20 minutes before serving.