Thursday, July 7, 2011
Bacon Tomato Capellini
1 pkg (16 0z) bacon
¼ c bacon grease (from the bacon you cook)
1 large can (28 oz) diced tomatoes (we prefer petite diced)
¼ c fresh basil, chopped
1 clove minced garlic
½ bunch green onions, chopped
1 tsp salt (optional)
1 box (16 oz) capellini or angel hair pasta
Fry bacon in a large frying pan until done, but not crispy. When finished, allow bacon to cool on a paper-towel-covered plate. (Reserve 1/4 cup of bacon grease.)
When bacon is cooled, tear or cut it into small pieces. Set aside.
Pour tomatoes into large bowl. Mix fresh basil in. Set aside.
Put 1/4 cup bacon grease back in pan, and heat to medium. Add minced garlic and green onions. Once garlic has turned to a tan color, add the bacon pieces. Saute at low heat for 10 minutes.
Pour in the bowl of tomatoes and basil. Stir together and bring to a boil. Cover and simmer 20 minutes, stirring occasionally. Add salt if necessary.
Meanwhile, in a large pot, boil pasta. Drain noodles and set aside.
Right before serving, toss bacon/tomato sauce with noodles. Top with fresh Parmesan cheese.
Comments from the cook: I made this dish on Sunday, and it was enough to eat for 3 nights! It is an excellent leftover, and reheats very well.
I didn't have green onions on hand when I made this, so I just used a dash or two of onion powder as a substitute.
We loved this, and will definitely be adding it to our recipe arsenal!
Originally found here, on this amazing recipe website.