Thursday, October 16, 2008

Peppered tomato and bacon linguine

We had this for dinner tonight and it was really really good! With a few modifications though it could have been even better!

  • 1/2 pound peppered bacon, crumbled
  • 2 tablespoons chopped green onion
  • 2 teaspoons minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 (16 ounce) package linguine pasta
  • 3 tablespoons grated Parmesan cheese


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  2. Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Toss hot pasta with sauce and sprinkle with Parmesan cheese.

Okay so. I cooked a whole pound of bacon and ate like half, so that's a good start : ) Then I drained most of the drippings, you don't need like a whole vat of bacon grease. I doubled the ingredients in the sauce and still we didn't have enough sauce. . . . so I've spent a while thinking about it and I think the solution would be that before you simmer for five minutes I would blend up half of the sauce. It was really chunky with all the tomatoes, but I like a real saucy pasta. So if I had it all to do over again I would blend half or more of the sauce and then simmer. Or add tomato sauce or something to make it more of a saucy sauce.

I served with a spinach salad and some sourdough bread broiled with parm cheese on top. DELISH.

1 comment:

Janssen said...

That sounds amazing. Why didn't I invite myself over?