teaspoon minced fresh thyme (or a pinch of dried thyme)
Serving Size: 1 (657) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 157 g22 %
Total Fat 17.5 g26 %
Saturated Fat 4.8 g23 %
Cholesterol 15.4 mg
Sodium 1097.9 mg
Dietary Fiber 6.9 g27 %
Sugars 3.8 g15 %
Protein 22.8 g
Bring a pot of salted water to a boil for the bucatini.
Mince garlic for the bread crumbs in a food processor. Add 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 bacon for the pasta in a large nonstick skillet over medium heat. Cook until crisp, then drain pieces on a paper towel-lined plate. Pour off all but 1 tablespoon of drippings.
Carmelize the tomatoes and sugar in the drippings over medium heat. Cook until tomatoes begin to brown, about 5 minutes. Add leeks; saute until wilted, 3-4 minutes.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.
Cook bucatini in boiling water according to package directions. Add spinach, thyme, and bacon pieces to sauce. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat with sauce. Season with salt, then divide pasta between plates. Sprinkle pasta with reserved bacon pieces and bread crumbs before serving.