Bucatini pasta with bacon tomato sauce.
This sounds so delicious and very simple.Â The two things I look for in any recipe.
30 ml (2 tbsp) olive oil
3 slices bacon (or pancetta), cut into 5-mm ( 1/4-inch) pieces
1 large yellow onion, thinly sliced
6 medium tomatoes, peeled, seeded and chopped (or 8 whole canned tomatoes, drained and chopped)
Salt, to taste
340 g (12 oz) bucatini pasta (or other long, thin pasta)
In a medium saucepan over medium, heat oil. Add bacon and cook until lightly browned and fat is rendered. Use a slotted spoon to transfer bacon to a small bowl and set aside.
To fat in pan, add onion. Saute until soft, about 10 minutes. Add tomatoes and a pinch of salt. Reduce heat to low and cook for 10 minutes. Add bacon and cook for another 2 to 3 minutes.
While tomatoes cook, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and transfer to a serving platter or plates.
Taste sauce and add salt, if needed. Serve over pasta.
Makes 4 servings.
Source:”The Art of Simple Food” by Alice Waters (Clarkson Potter, 2007).
Nutrition information per serving (values are rounded to the nearest whole number): 474 calories, 101 calories from fat, 11 g fat (2 g saturated, 0 g trans fats), 7 mg cholesterol, 78 g carbohydrate, 16 g protein, 7 g fibre, 455 mg sodium.
[via The Canadian Press]
Originally posted 2009-04-07 17:30:03.
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Originally posted 2014-06-16 22:17:22. Republished by Blog Post Promoter