BACON & TOMATO SPAGHETTI
Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 8
- Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.
Nutrition Facts :
PASTA WITH BACON AND TOMATOES
- Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
- Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
- Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
- Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
- Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.
BACON AND TOMATO PASTA
- In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
- In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
- Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
TOMATO AND BACON PASTA BAKE
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.
Nutrition Facts : Calories 712.3 calories, Carbohydrate 49.2 g, Cholesterol 92.4 mg, Fat 45 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 20.2 g, Sodium 1173.6 mg, Sugar 8.3 g
CARAMELIZED ONION & GARLIC PASTA
This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 13
- In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.
Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.
TOMATO AND BACON PASTA
A quick and easy pasta dish.
Provided by mimmiekargotis
Yield Serves 2
Number Of Ingredients 7
- Frying pan,
- Cutting knife,
- Wooden spoon ,
- Spaghetti spoon,
- Firstly peel, cut and dice the onion and garlic. Then preheat a drop of oil in a frying pan on a low to medium heat. Then add the onion and garlic for around 5-7 minutes.
- Next dice the bacon and add to the frying pan. Leave to cook for around 10-15 minutes on a low heat. Then grate the carrot and add for the last 5 minutes.
- Boil a saucepan with salt water and add the pasta or spaghetti cook according to packet. Once cooked drain and serve onto a plate with the tomato and bacon sauce. Finish with a sprinkle of cheese.
SPAGHETTI WITH SMOKY TOMATOES AND ONIONS
No bottled tomato sauce can equal a simple homemade one-especially when the robust flavor of the grill is added to the mix.
Provided by Chris Schlesinger
Yield Makes 4 (main course) servings
Number Of Ingredients 9
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
- Put garlic and 1/4 cup oil in foil pan and put on grill over area with no coals.
- Rub remaining oil all over tomatoes and onion and season with salt and pepper, then grill over coals, turning occasionally, until well browned, 4 to 5 minutes. Coarsely chop tomatoes and add to garlic oil with onion.
- Cook spaghetti in a pasta pot of well-salted boiling water until al dente. Reserve 1/4 cup cooking water, then drain pasta. Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste.
SUPER SMOKY BACON & TOMATO SPAGHETTI
- Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
- Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.
Nutrition Facts : Calories 500 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
SPAGHETTI WITH BACON AND ONION
This recipe is one of our absolute favorites. This is so easy, and we almost always have all of the ingredients on hand. As it's just two of us, we usually have leftovers, and they taste just as good as the first time around. It's so easy to make, my dear husband can make it on his own!
Provided by rsnelling42
Categories One Dish Meal
Yield 6 serving(s)
Number Of Ingredients 8
- Cut bacon into matchsticks and cook over medium-high heat for 5 minutes.
- Add diced onion and cook till tender (approx 6-8 minutes). Meanwhile, fill pot with water for spaghetti and set on high.
- Drain 3/4 - 7/8 of the fat. How much you drain is up to you. The more you drain, the healthier it is. The more you leave in, the better it tastes.
- Add the white wine and raise the temperature. Cook off most of the liquid (approx 5 minutes).
- Lower temperature to moderate heat, add tomatoes, thyme, salt and pepper. Cook for 10 - 15 minutes.
- By now, water should be boiling. Cook spaghetti according to package directions.
- Drain spaghetti, toss with sauce.
Nutrition Facts : Calories 708.4, Fat 35.5, SaturatedFat 11.6, Cholesterol 51.5, Sodium 1332.1, Carbohydrate 69.7, Fiber 4.8, Sugar 8, Protein 20.1
SPAGHETTI WITH TOMATOES, BACON, AND ONIONS
- Saute bacon in a skillet until partially browned; drain off most of the fat.
- Add olive oil to the skillet; heat over low heat.
- Add in onion; stir/saute until tender but not browned, about 5 minutes.
- Add in garlic; saute 1 minute.
- Add in tomatoes; cook, stirring to break up the tomatoes with the side of a spoon, until sauce is slightly thickened, about 10 minutes.
- Season to taste with salt and pepper.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 6 minutes; drain.
- Toss with the sauce and parsley; sprinkle with grated cheese and serve.
Nutrition Facts : Calories 614.3, Fat 19, SaturatedFat 3.4, Cholesterol 5.4, Sodium 224.7, Carbohydrate 93.4, Fiber 5.4, Sugar 7.2, Protein 17.1
BUCATINI WITH ONION, BACON, AND TOMATO
- Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
- Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
- Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
- Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
- Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
- Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
- When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
- With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
- Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
- When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
- Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Yield 4 to 6 servings
Number Of Ingredients 11
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
More about "spaghetti with tomatoes bacon and onions recipes"
TOMATO, BACON AND ONION PASTA | TASTY KITCHEN: A …
BACON TOMATO AND SPINACH SPAGHETTI - COOKING CLASSY
PASTA WITH TOMATO, BACON, AND ONION | COOK'S COUNTRY
TOMATO BACON PASTA | RECIPETIN EATS
CHEESY BACON AND TOMATO PASTA | ONCE UPON A FOOD …
PASTA WITH TOMATO, ONION AND BACON - DAILY DISH
TOP 43 COLD SPAGHETTI SALAD RECIPE-RECIPES
BUCATINI ALL'AMATRICIANA RECIPE - SERIOUS EATS
20 HOMEMADE SPAGHETTI SAUCE RECIPE IDEAS FOR KETO DIETS
SPAGHETTI WITH BACON AND ONION : OPTIMAL RESOLUTION LIST
TOMATO AND BACON PASTA RECIPE - FOOD NEWS
PASTA WITH TOMATO, BACON, AND ONION RECIPE | EAT YOUR BOOKS
BEST PASTA WITH BACON AND TOMATOES RECIPES | FOOD …
EASY SPICY TOMATO BACON PASTA - SIMPLY DELICIOUS
SPAGHETTI IN TOMATO SAUCE WITH BACON - VIBRANT PLATE
TOMATO BACON PASTA • JUST ONE COOKBOOK
BACON AND TOMATO SPAGHETTI RECIPE - FOOD NEWS
CREAMY TOMATO & BACON PASTA - COOKING WITH COCKTAIL RINGS
HOT TOMATO AND BACON PASTA - SOUTHERN BITE
BLT PASTA SALAD - THIS IS NOT DIET FOOD
BACON CREAM CHEESE BAKED SPAGHETTI | 12 TOMATOES
SPAGHETTI WITH TOMATOES, BACON, AND ONIONS RECIPE | EAT YOUR BOOKS
EASY CREAMY BACON TOMATO PASTA • SALT & LAVENDER
SPAGHETTI WITH BACON AND ONIONS - COOKEATSHARE
SPAGHETTI AMATRICIANA (SPAGHETTI WITH GUANCIALE AND TOMATO)
INSTANT POT SPAGHETTI AND MEATBALLS | TESTED BY AMY + JACKY
MAKE THIS PASTA WITH TOMATOES, BACON, AND ONIONS IN 10 …
PASTA WITH TOMATO, BACON, AND ONION | COOK'S COUNTRY | RECIPE
SPAGHETTI WITH BACON AND ONIONS RECIPE - CUISINART.COM
CHICKEN WITH PASTA SAUCE RECIPE - THESUPERHEALTHYFOOD
ONE-PAN TOMATO AND ONION PASTA | PILONCILLO Y VAINILLA
SPAGHETTI WITH TOMATOES, BACON, AND ONIONS RECIPE - FOOD.COM
PASTA WITH BACON AND TOMATO SAUCE - THE HUNGRY BITES
You'll also love