Bacon and Pineapple Fettuccine

- 500g fettuccine                  
-  1 teaspoon salt
- 6 rashers of bacon
- 1 can pineapple pieces
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 3 tablespoons tomato paste
- 3/4 cup water
- 200g mushrooms




1. Cook pasta in plenty of water with salt. Drain and set aside.

2. Cut bacon and capsicum into strips. Drain pineapple (reserve liquid). Heat oil  in a large frypan, fry bacon, garlic, capsicum, and mushrooms, stirring constantly for 5-6 minutes until vegetables are soft.

3. Add tomato paste, blended with water and reserved juice. Stir until sauce boils. Add pasta and pineapple and toss together.