My little family can't finish a whole package (rasher?) of bacon, so I always have some leftover and I usually don't end up using it and it gets wasted. NO BUENO.
So, on Monday I googled Bacon and Pasta and I found this recipe. We had a whole bunch of tomatoes from the garden and basil growing too. I recommend it. I left the bacon off so you could add your own (I hate bacon in stuff, so I added none) but it was delicious.
Bacon and Tomato Pasta
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped (I ONLY HAD HALF A POUND OF BACON)
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 (I USED FIVE TOMATOES FROM THE GARDEN)
1/4 cup red wine
4 tablespoons basil, chiffonade
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.
Recipe courtesy of Guy Fieri
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/bacon-and-tomato-pasta-recipe.print.html?oc=linkback