Friday, September 28, 2012

Pasta with Bacon, Rosemary, and Very Ripe Tomatoes

I'm finally getting settled in my new city and catching up on the recipe backlog from before I left Montreal. This is a very simple recipe, so it's key that you use high quality ingredients. I wanted a little more tomato in this so I increased it to 4 medium tomatoes and was very happy that I did.

One year ago: Apple Pie Streusel Muffins
Two years ago: Veal and Tomato Ragu

Pasta with Bacon, Rosemary, and Very Ripe Tomatoes (from Cook This Now)

8 ounces/225g pasta of your choice
3 ounces/85g bacon, sliced into 1/2" pieces
1 rosemary sprig
2 garlic cloves, minced
pinch crushed red pepper flakes
kosher salt and ground pepper
2 very large tomatoes (or 3 - 4 medium), cored and chopped
balsamic vinegar (if tomatoes taste flat)

1. Cook pasta in pot of salted water.
2. Meanwhile, in large skillet over medium heat, cook bacon until brown, 5 minutes. Transfer to paper towel-lined plate, but leave the grease in the pan.
3. Add rosemary, garlic, and red pepper flakes. Salt and pepper to taste and cook until garlic is lightly browned, 1 - 2 minutes.
4. Add tomatoes and let sauce simmer until pasta is cooked. Season with salt and pepper and add vinegar if it still tastes flat.
5. Drain pasta and top with sauce. Sprinkle with bacon.

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