PASTA WITH BACON AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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 & 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
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 :
BACON AND TOMATO PASTA
Steps:
- 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
A quick and easy pasta dish.
Provided by mimmiekargotis
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Equipment:
- Frying pan,
- Cutting knife,
- Wooden spoon ,
- Saucepan,
- 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.
SUPER SMOKY BACON & TOMATO SPAGHETTI
Serve your pasta with a budget-busting tomato and paprika sauce. It's a healthy choice to boot
Provided by Katy Greenwood
Categories Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- 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
CREAMY TOMATO PARMESAN FETTUCCINI
"In Hawaii, I enjoyed a wonderful fettuccine dish that was served with a secret sauce," recalls Darlene Brenden of Salem, Oregon. "When I asked about the sauce, I was told how to make this great recipe. I can whip it up in minutes."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 324mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
BACON AND TOMATO CUPS
Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
Provided by TABKAT
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 42m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
- Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
- Bake in preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 15 g, Cholesterol 18.2 mg, Fat 15.1 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 429.6 mg, Sugar 2 g
CREAMY BACON FETTUCCINE RECIPE
Put a top-notch Creamy Bacon Fettuccine recipe on the table in as little as 25 minutes, and wow everyone at the table with our take on a classic.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Mix cream cheese spread, 2 Tbsp. milk and seasonings until blended.
- Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Stir onions into reserved drippings; cook and stir 3 min. or until crisp-tender. Add cream cheese mixture, peas and remaining milk; cook and stir 3 min. or until heated through.
- Add bacon and pasta; toss to evenly coat.
Nutrition Facts : Calories 520, Fat 26 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
TOMATO AND BACON PASTA BAKE
This is a fantastic twist on an ordinary pasta bake. Quick and easy to make, and one which you can use forever! Serve with fresh bread and a salad.
Provided by Jayne
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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
FETTUCCINE WITH CHERRY TOMATOES, AVOCADO AND BACON
Make and share this Fettuccine With Cherry Tomatoes, Avocado and Bacon recipe from Food.com.
Provided by Katanashrp
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the garlic and the tomatoes in a baking pan.
- Drizzle with 2 tbs of olive oil, and season with salt and pepper.
- Bake for 15 minutes.
- In the meantime, cook the bacon until crispy and cook the pasta according to package instructions.
- Roughly chop the bacon.
- Drain the pasta, and place it in a serving bowl.
- Drizzle with 1 tbs of olive oil and sprinkle with salt and pepper.
- Add bacon, avocado and tomatoes with juices.
- Squeeze the garlic out into a seal tight container, add the vinegar, remaining olive oil and chopped basil and shake well to combine.
- Pour the dressing over the pasta, and mix well.
- Garnish with fresh basil leaves, and serve.
FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE
Categories Pasta Tomato Sauté Goat Cheese Bacon Arugula Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
- Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
- Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
- Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
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