Thursday, June 17, 2010

B-L-T Pasta

***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!

Bon Appetit!***

BLT Pasta
Source:  Cuisine at Home magazine


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 vinegar
1/4 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

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.

Heat oil in a nonstick skillet over medium: add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.

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.

Add the spinach, thyme, and bacon pieces to the sauce.

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.


Julie said...

Oh yeah, that looks awesome!

appledapple said...

Oh my am I glad to have found you while doing a search for Julia's chicken and mushroom cream sauce. I would rather link to a recipe than type it out and found your blog (and linked)! I.LOVE.IT! I'm going to be trying this BLT pasta soon, it loos wonderful!