I just have to share this picture I took while I was out for my before-train walk this morning. It was a foggy morning, and the sun was just starting to break through as I walked along the Christina River. This is one of my favorite spots along the river, a little enclave with this statue and a bench tucked in between the path and the river.
OK – on to the food…This is a dish I make when my tomatoes are coming in, but did not have the opportunity to post it this summer. If you want to make it now, you can use either canned or frozen tomatoes. I adapt Guy Fieri’s recipe to use turkey bacon, which makes it a bit more healthy. But this is a dish we eat because it is so darn good, even if it is not all that healthy. The trick is, we only eat it once in a blue moon, typically as a treat when Lauren is home from school.
This version is adapted not only to the turkey bacon, but to the other ingredients I have in the house and the time of year (not summer). So I am using white onion – not red and dried basil from my garden – not fresh.
Bacon and Tomato Pasta
adapted from Guy Fieri
1 lb spaghetti
1 pound thick-cut turkey bacon (like Godsall’s)
3 Tbsp extra virgin olive oil
1 small onion, diced (about 1 cup)
1 tsp red pepper flakes
3 Tbsp garlic, minced
2 cups tomatos, diced (from the garden)
1/4 cup red wine
1 tsp dried basil (from the garden)
1/4 cup freshly grated parmesan
salt and freshly ground black pepper
Cook the bacon until crispy, drain on a paper towel and break into small pieces.
Bring a large pot of salted water to boil. Cook pasta according to package directions.
Wipe out the pan used to cook the bacon, add the olive oil, onions and red pepper flakes. Cook until onions are translucent. Add garlic and basil, cook for 2 minutes.
Add tomatoes. Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture. Add bacon. Toss with parmesan and season to taste. Enjoy!