PASTA WITH BACON, ROSEMARY AND VERY RIPE TOMATOES
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
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
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