Tuesday, September 24, 2013

Bacon Tomato Pasta

(originally made 4/2010)

New England- April- 85 degrees!    Was looking for something for dinner that wouldn't heat up the house, wouldn't sit in my stomach like a rock and I certainly found it in this recipe  :)      I cannot wait to make this one again during tomato season!     I used mini bowties since it was what I had on hand, and my red wine had gone over (blech), so I deglazed with a bit of chicken stock.   Balsamic probably would have been fantastic too.    

* Exported from MasterCook *

                          Bacon and Tomato Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  kosher salt
  16            ounces  spaghetti pasta (used mini bowties)
  1              pound  thick-cut bacon or pancetta -- chopped
  3        tablespoons  extra-virgin olive oil
  1                cup  red onion -- diced
  1           teaspoon  red chili flakes
  3        tablespoons  garlic -- minced
  2               cups  Roma tomatoes -- diced
     1/4           cup  red wine (used chicken stock)
  4        tablespoons  basil -- chiffonade (I used dried)
     1/4           cup  freshly grated Parmesan
                        Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

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