Saturday, October 16, 2010

31. Bacon Tomato Capellini

I really like keeping up with Tasty Kitchen and the new recipes they feature. I'm being perfectly honest when I say it's half for the photos. I love food photography. I often wish I had better than a point and shoot so my food photos would be spectacular rather than just photos of food.

I used to HATE bacon. Sometime this year I didn't mind it so much anymore. I'm pretty particular about how it's cooked, but over all, I'd much rather have in in something. I like spaghetti. I like bacon. Combine them and you've got magic!

This recipe literally contains all things love of mine. Tons of fresh basil, tomatoes, green onions, garlic. Oh, yum.

I made the entire package of bacon. I only needed two thirds of it (it was a 3lb package!). That's because we have a serious problem with eating it as it comes out of the pan. I've always hated cooking bacon. It's hot and messy, but my husband is an absolute pro when it comes to cooking bacon. It's taken a few times to get it right, but I've got it down now.

This is a rather time consuming recipe. The biggest challenge is cooking up all of the bacon. Once you get it finished and start combining the rest of the ingredients it's so easy.

Once adding the tomatoes and basil in with the rest of the ingredients, I boiled up my noodles and let the sauce simmer and meld. It smelled amazing.

The noodles to sauce ratio is absolutely perfect. There was bacon and basil in every bite. My mouth waters just thinking about it, and I've definitely had PLENTY to eat tonight.

I garnished husband's bowl with shaved parmesan cheese and fresh basil leaves. He then inhaled 3 bowls. I love my husband for a ton of reasons, but eating my cooking is near the top of the list.

I can't urge two things enough when it comes to this recipe. DON'T use bacon bits. Fresh cooked bacon is the only way to go. DO make this as soon as possible. You'll absolutely love me for it.

Bacon Tomato Capellini

2 - 16oz packages of bacon
1/2 cup reserved bacon grease
2 - 28oz can diced tomatoes
1/2 cup chopped fresh basil
2 cloves garlic, minced
1 bunch chopped green onions
2 tsp salt
1 - 16oz box of capellini or angel hair pasta

Open both cans of tomatoes and pour them in to a bowl. Mix 1/2 cup of torn basil leaves in to the tomatoes and allow the flavors to meld.

Fry bacon in a large frying pan, cooking through - avoid bacon that is too crispy. Drain bacon on paper towels and set aside to cool. Reserve 1/2 cup bacon grease.

Dice the garlic and green onions, add them to the frying pan with the reserved bacon grease. Cook over medium heat and brown. Crumble bacon and add to the pan. Reduce heat to low and cook for 10 minutes. Add tomato & basil mixture to the pan, stir and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, stirring occasionally. Add up to 2 teaspoons of salt if desired.

Meanwhile, cook pasta according to package directions. Drain noodles and add to the sauce mixture. Combine well and serve immediately topped with shaved parmesan cheese and torn basil leaves.

It's delicious and makes fabulous left overs! Enjoy!


Mrs. D said...

I can't say I've ever had bacon with my pasta, but this looks amazing! I'm going to have to try it. And we have the same bowls and plates! I love them.

Anna @ Take the Side Street said...

Looks delicious! Thanks for the comment about my cute chair redo, I'm glad I'm not the only one out there with trimless rooms ;)

My fav way to cook bacon is on a cookie sheet lined with foil in the oven at 400 or 425 for 20ish minutes. It sounded so bizarre the first time I saw my sister cooking it that way but it's sooooo good and you don't have to watch it plus it doesn't splatter everywhere.

I'll definitely have to bookmark the recipe!