Monday, October 17, 2011

Pasta with Bacon, Rosemary, and Tomatoes

Pasta with Bacon, Rosemary, and Tomatoes

Do you read Design*Sponge? It's one of my most favorite websites ever. My favorite features are the "Living In" and the Before and After on Thursdays, but I also often save recipes I find on their Friday feature "In the Kitchen With". I saw this recipe a few weeks ago and had to make it almost immediately. It takes minutes and packs a flavor punch that is irresistible. It was great to curl up with a bowl of spaghetti on a chili night on my couch. The best thing is that if you're anything like me, you probably already have most of the ingredients in your cupboards. I'm hearing that here in Southern California, tomatoes are going to be plentiful until Thanksgiving so I will have time to make this again and again.

One year ago: Susan G. Komen Menu at Osteria La Buca
Two years ago: Braised Lentils with Swiss Chard and a Poached Egg
Three years ago:  Mediterranean Salad with Prosciutto and Pomegranate

Pasta with Bacon, Rosemary, and Tomatoes
(Adapted from Melissa Clark)

*Note: instead of chopping the rosemary, you can leave the sprig whole and saute with the garlic and red pepper. Rosemary's strong flavor will still come through and the sauce will be a bit less bitter.

Makes 2 servings

6 ounces whole wheat spaghetti
3 ounces bacon, sliced into 1/2-inch pieces
1 sprig fresh rosemary, leaves torn off and finely chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
Salt and pepper
2 large tomatoes, cored and chopped
Balsamic vinegar to taste

Cook the pasta according to package directions in a large pot of salted water.

Meanwhile, cook the bacon over medium heat until it's reached your desired crispness. Remove the bacon from the pan and drain on paper towels. Reserve about 1 tablespoon of the fat in the pan and drain the rest.

Add the rosemary, garlic, and red pepper flakes to the skillet and cook until the garlic has softened and is fragrant, about 1 minute. Carefully add the tomatoes to the pan (they may splatter) and cook for 1-2 minutes.

Drain the pasta and reserve about 1/4 cup of the pasta water. Add the pasta and bacon to the skillet and toss to combine.If the pasta is dry, add some of the reserved pasta water. Season to taste with salt and pepper and the balsamic vinegar.

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Mary said...

This looks delicious. Your pasta is perfect for the weather we are having here in Oregon. I know my family will love this. Have a great day. Blessings...Mary

Erica said...

mmm I am tomato obsessed! Nothing like the fresh farmers market variety. Great dish!

Maria said...

Love the rosemary in this dish!

Kelly said...

I love how simple and gorgeous this looks. Definitely something worth trying while local tomatoes are still a possibility.

Joy said...

The pasta looks so good.

Georgia Pellegrini said...

Love this simplicity. That's what it's all about with good food.

emily (a nutritionist eats) said...

I love simple pasta recipes like this one! Delish!

angela@spinachtiger said...

Bacon, Tomato and pasta is such a great combination and, Esi, lucky you having tomatoes till Thanksgiving.

marla {family fresh cooking} said...

Love Design Sponge & this recipe. The rosemary is a nice touch :)

vanillasugarblog said...

you know you never ever make a boring pasta. i just love that about you!

Let Me Eat Cake said...

making this for dinner as we speak! can't wait to eat :)

Anna A. said...

Bacon and rosemary = WOW! Love this combo.

The Food Librarian said...


Kerstin said...

I wish I had a big bowl of this right now - it looks so comforting!