my Pinterest recipe board for a new recipe to make with my fresh garden tomatoes. I found one that I thought would be fun to try: BLT Pasta. It sounded delicious and it turns out that it was delicious.
Adapted from Some The Wiser
5 strips bacon, diced
1 cup grape tomatoes, halved
3 San Marzano or other plum type tomatoes, diced
1 teaspoon sugar
3/4 cup , thinly sliced
1/2 cup dry white wine, or white grape juice
3/4 cup chicken broth
2 teaspoons red wine
1/2 teaspoon red pepper flakes
7 oz dry rotini pasta
2 cups fresh baby spinach leaves
1/4 teasppon dry thyme
For Garlic Toast Bread Crumbs:
2 cloves of garlic, finely minced
2 cups , cubed
2 tablespoons olive oil
Cook pasta according to package directions. Drain and set aside.
Whisk together minced garlic and olive oil. In a large bowl, combine bread crumbs, oil, and garlic. Stir, making sure bread is thoroughly coated with oil. Toast coated bread crumbs in a large skillet over medium heat until golden, stirring often. Season with salt and set aside.
Saute the bacon in a large skillet over medium heat. Cook until crisp, then set aside on paper towel. Reserve 2 tablespoons bacon drippings, and drain off remaining oil.
Caramelize the tomatoes and sugar in the bacon drippings in large skillet or sauce pan, over medium heat. Cook until tomatoes begin to brown, 3 to 5 minutes. Add the leeks and cook for an additional 3 to 5 minutes, or until leeks soften and plum tomatoes begin to break down.
Deglaze with wine and allow sauce to simmer until the wine is nearly evaporated and sauce is thick. Add the broth, vinegar, and pepper flakes. Simmer until reduced by 1/3, approximately 5 minutes.
Add the spinach, thyme, and bacon to the sauce, then add the pasta. Toss lightly until pasta is well coated with sauce. Season with salt as needed. Top each serving with garlic toast bread crumbs.
Makes 4 servings.
Have a Happy Day!