Best Pasta With Bacon Rosemary And Very Ripe Tomatoes Recipes

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PASTA WITH BACON, ROSEMARY AND VERY RIPE TOMATOES



Pasta With Bacon, Rosemary and Very Ripe Tomatoes image

From the book "Cook This Now" by Melissa Clark. This is a quick and easy pasta sauce when those tomatoes are almost too ripe.

Provided by mary winecoff

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces pasta
3 ounces bacon, sliced into 1/2 inch pieces
1 large rosemary, spring leaves minced
2 garlic cloves, minced
1 pinch crushed red pepper flakes
kosher salt & freshly ground black pepper
2 large tomatoes, cored and chopped
balsamic vinegar, soft herbs and grated Parmesan cheese (optional)

Steps:

  • Bring a large pot of salted water to boil and cook pasta according to package directions.
  • Place a large skillet over medium heat. Add the bacon and cook until brown, about 5 minutes. Transfer bacon to a paper towel, leaving the fat in the pan.
  • Add rosemary, garlic, red pepper flakes, salt and pepper to taste to skillet and cook until garlic is lightly browned but not burned, 1 to 2 minutes. Add the tomatoes and let the sauce simmer until pasta is cooked. Season aggressively with more salt and pepper. If it tastes flat, add a few drops of vinegar.
  • Drain the pasta and add to the sauce, tossing to mix. Sprinkle bacon and herbs over if you are using them. Grate some Parmesan cheese over top.

Nutrition Facts : Calories 655, Fat 21.2, SaturatedFat 6.8, Cholesterol 28.9, Sodium 370.7, Carbohydrate 93.5, Fiber 5.9, Sugar 7.9, Protein 21.6

PASTA WITH BACON AND TOMATOES



Pasta with Bacon and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds plum tomatoes (about 10)
6 strips thick-cut bacon, chopped
1 medium onion, halved and thinly sliced
1/2 cup dry white wine
Pinch of crushed red pepper flakes
12 ounces spaghetti
1/4 cup fresh flat-leaf parsley or basil, chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
  • Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
  • Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
  • Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
  • Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.

SPAGHETTI WITH BACON



Spaghetti with Bacon image

As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 6

8 ounces uncooked spaghetti
1/2 pound bacon strips, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.

Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

BACON & TOMATO SPAGHETTI



Bacon & Tomato Spaghetti image

Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked spaghetti
1/2 pound thick-sliced bacon strips, chopped
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/4 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.

Nutrition Facts :

BACON AND TOMATO PASTA



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, 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
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • 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.
  • 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.
  • Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

FRESH TOMATO SAUCE WITH ROSEMARY AND BACON



Fresh Tomato Sauce With Rosemary and Bacon image

Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar. From a back issue of Cooks Illustrated.

Provided by SusieQusie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 slices bacon, cut crosswise into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1/2 teaspoon fresh rosemary, minced
3/8 teaspoon hot red pepper flakes, to taste
3 lbs ripe roma tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon granulated sugar (optional)
2 ounces parmesan cheese, shredded (about 3/4 cup)
16 ounces fusilli, cooked

Steps:

  • Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Pour off bacon fat from pan and discard.
  • Return skillet to medium-high heat. Add oil, swirl to coat pan, and add garlic, rosemary, and pepper flakes. Cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds.
  • Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
  • Stir in parsley, salt, pepper, and sugar to taste.
  • Toss sauce with pasta and serve, sprinkling Parmesan and reserved bacon over individual bowls.

Nutrition Facts : Calories 763.8, Fat 28.6, SaturatedFat 9, Cholesterol 35.6, Sodium 669.1, Carbohydrate 99.9, Fiber 7.8, Sugar 11.2, Protein 27.4

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