BACON & TOMATO PASTA!

I've made this one several times; it's easy and always so good!

A Guy Fieri recipe:

http://www.foodnetwork.com/recipes/guy-fieri/bacon-and-tomato-pasta-recipe/index.html

No modifications necessary!

Ingredients:

• 2 tablespoons kosher salt
• 16 ounces whole wheat spaghetti pasta
• 1 pound thick-cut bacon, 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 (not too important which kind - we just choose whatever we want to drink with dinner)
• 4 tablespoons fresh basil, chiffonade (stack the basil leaves flat on top of each other, tightly roll them up together, and cut into thin slivers)
• 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. 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.
3. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste

The bacon nice and toasty!

Sauteeing the red onion

With the garlic and tomatoes

Deglazing the pan

Serve the bacon tomato pasta with the rest of the red wine! (Our wine for the night)

I wanted to share this recipe since it's so easy to make and it's quick and delicious!  It's very simple, but the flavors are so prominent.  If you love bacon, make this!!  We add a little red pepper and freshly grated parmesan before serving.  We've realized that a fresh block of parmesan lasts a while, so we think it's worth buying to have some freshly grated parmesan on hand!

(Side note: we ate this Wednesday night; Lenten Friday fish meal will be posted in a few days!)