***This pasta is fabulous for several different reasons:
1. It's light.
2. It's Easy.
3. It's SO delicious!
Almost everyone loves a good B-L-T sandwich, stacked high with savory bacon, crisp lettuce and fresh tomatoes. This pasta dish is a different adaptation of an old favorite, that you are sure to adore!
The first bite that I took of this dish had the most amazing flavor...the bacon permeates every bite, making it perfectly savory. The tomatoes and spinach add just the right amount of freshness. I can't think of many better ways to use up all of those vine-ripened tomatoes that are sure to be around in the coming months!
Source: Cuisine at Home magazine
Ingredients:
Pasta:
2 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 tsp sugar
1/2 cup leeks, thinly sliced
1/4 cup dry white wine
1/2 cup chicken broth
1 tsp red wine vinegar1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 tsp minced fresh thyme (or a pinch of dry thyme)
Garlic Bread Crumbs:
1 clove garlic
1 cup French bread, cubed (about one 1/2 inch thick slice)
1 Tbsp olive oil
Salt, to taste
Directions:
Bring a pot of salted water to a boil for the pasta.
Mince the garlic for the bread crumbs in a food processor, add the cubed bread, and process until coarse.
Saute the bacon in a large skillet over medium heat. Cook until crisp, then drain on paper-towel. Pour off all but 1 Tbsp drippings.
Caramelize the tomatoes and sugar in the drippings over medium heat. Cook until beginning to brown, about 5 minutes. Add the leeks, saute until wilted, 3-4 minutes.
Deglaze with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.
Cook the pasta in boiling water according to package directions.
Transfer the cooked pasta from the pot to the pan using tongs. Toss to coat. Season with salt, then transfer to large serving platter or individual plates.
Sprinkle with garlic bread crumbs before serving.
