Better with Bacon – Bacon & Tomato Pasta…

This recipe comes across my desk just in time as all of our tomato plants (and that one basil plant) have blown up!

Simple, easy, fresh and tasty!  It’s Bacon & Tomato Pasta.

Bacon and Tomato Pasta
From Guy Fieri

Ingredients

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 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
• 4 tablespoons basil, chiffonade
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

1. 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.
2. 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.
3. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes.
4. Saute for 5 minutes, then deglaze with wine.
5. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Serves 4-6.

photo via yumsugar

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