Better with Bacon – Bucatini Pasta

Bucatini pasta with bacon tomato sauce.

This sounds so delicious and very simple.  The two things I look for in any recipe.

Eat up!

• 30 ml (2 tbsp) olive oil
• 3 slices bacon (or pancetta), cut into 5-mm ( 1/4-inch) pieces
• 1 large yellow onion, thinly sliced
• 6 medium tomatoes, peeled, seeded and chopped (or 8 whole canned tomatoes, drained and chopped)
• Salt, to taste
• 340 g (12 oz) bucatini pasta (or other long, thin pasta)

In a medium saucepan over medium, heat oil. Add bacon and cook until lightly browned and fat is rendered. Use a slotted spoon to transfer bacon to a small bowl and set aside.

To fat in pan, add onion. Saute until soft, about 10 minutes. Add tomatoes and a pinch of salt. Reduce heat to low and cook for 10 minutes. Add bacon and cook for another 2 to 3 minutes.

While tomatoes cook, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and transfer to a serving platter or plates.

Taste sauce and add salt, if needed. Serve over pasta.

Makes 4 servings.

Source:”The Art of Simple Food” by Alice Waters (Clarkson Potter, 2007).

Nutrition information per serving (values are rounded to the nearest whole number): 474 calories, 101 calories from fat, 11 g fat (2 g saturated, 0 g trans fats), 7 mg cholesterol, 78 g carbohydrate, 16 g protein, 7 g fibre, 455 mg sodium.

[via The Canadian Press]

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