Pasta With Bacon, Rosemary and Very Ripe Tomatoes

Name: Pasta With Bacon, Rosemary and Very Ripe Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 8 ounces pasta; 3 ounces bacon, sliced into 1/2 inch pieces; 1 large rosemary, spring leaves minced; 2 garlic cloves, minced; 1 pinch crushed red pepper flakes; kosher salt & freshly ground black pepper; 2 large tomatoes, cored and chopped; balsamic vinegar, soft herbs and grated Parmesan cheese (optional)

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Recipe by mary winecoff

From the book "Cook This Now" by Melissa Clark. This is a quick and easy pasta sauce when those tomatoes are almost too ripe.

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READY IN: 25mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

8

ounces pasta
3

ounces bacon, sliced into 1/2 inch pieces
1

large rosemary, spring leaves minced
2

garlic cloves, minced
1

pinch crushed red pepper flakes
kosher salt & freshly ground black pepper
2

large tomatoes, cored and chopped
balsamic vinegar, soft herbs and grated Parmesan cheese (optional)

DIRECTIONS

Bring a large pot of salted water to boil and cook pasta according to package directions.
Place a large skillet over medium heat. Add the bacon and cook until brown, about 5 minutes. Transfer bacon to a paper towel, leaving the fat in the pan.
Add rosemary, garlic, red pepper flakes, salt and pepper to taste to skillet and cook until garlic is lightly browned but not burned, 1 to 2 minutes. Add the tomatoes and let the sauce simmer until pasta is cooked. Season aggressively with more salt and pepper. If it tastes flat, add a few drops of vinegar.
Drain the pasta and add to the sauce, tossing to mix. Sprinkle bacon and herbs over if you are using them. Grate some Parmesan cheese over top.

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