Pasta w/Bacon, Tomatoes & Spinach
Adapted from Fine Cooking 96 - Whole-Wheat Pasta with Pancetta, Greens & Garlic
{(rater>id=100|name=Bacon Tomato Pasta|type=rate|headline=off)}
Preheat: ° | Yield: servings | |
Prep: 0:15 | Wait: 0:00 | Cook: 0:15 |
Ingredients
- Kosher salt
- 1 large clove garlic
- 8 oz. dried whole-wheat linguine or spaghetti
- (Thin spaghetti or thicker. Maybe penne?)
- 1 Tbs. olive oil
- 4 oz. bacon
- Saute until just starting to get crispy, drain and dice
- 1/4 tsp. crushed red pepper flakes
- 1 pint grape tomatoes, halved
- 6 cups (lightly packed) spinach, roughly chopped
- (Spinach)
- 1/2 cup lightly packed finely grated Pecorino Romano or Parmesan
Directions
- Bring a large pot of well-salted water to a boil. Meanwhile, chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Set aside.
- Cook the pasta according to the package directions until al dente. Reserve about 1/3 cup of the cooking water, drain the pasta in a colander, and return to the pot.
- While the pasta cooks, heat the oil in a 12-inch cast-iron or nonstick skillet over medium heat until hot. Add the bacon and cook, stirring frequently, until the fat is rendered, 4 to 6 minutes. Stir in the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomatoes and cook, stirring frequently, until softened, 3 to 5 minutes. Remove the skillet from the heat and add the spinach; stir until wilted, 1 to 2 minutes.
- Add the spinach mixture and cheese to the pasta. Stir to combine, adding the reserved water 1 Tbs. at a time as needed to moisten. Season to taste with more salt and serve.
Notes
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