Source: Design*Sponge, Melissa Clark
Now that the rush of the holidays are over, we are starting to settle back into our daily routine, still quite busy, just not holidays busy. I’m forever in search of recipes that are quick and flavourful for an easy meal. This recipe is great for a busy weeknight, or just a day you don’t feel up to slaving over a big meal. The first time I made it I was surprised just how quickly it came together, all done in the time it took to boil the pasta.
8 ounces Pasta, shape of your choice
3 ounces Bacon, sliced into 1/2 inch pieces
1 large, bushy sprig of Fresh Rosemary
2 Garlic Cloves, minced
pinch of crushed Red Pepper Flakes
Kosher Salt and freshly Ground Black Pepper
about 1 1/2 cups Grape Tomatoes, cut in half
*or 3 medium Tomatoes, cored and chopped
1. Cook the pasta in a large pot of heavily salted water.
2. Meanwhile, in a large skillet over medium heat, cook the bacon until brown, about 5 minutes. Transfer the bacon to a paper towel-lined plate, leaving the grease in the pan (if it looks really greasy, spoon some out; you just need a thin layer, enough to sauté the garlic without burning).
3. Add the rosemary, garlic, red pepper flakes, salt and pepper to the skillet and cook until garlic is lightly browned, 1 to 2 minutes. Add the tomatoes and let the sauce simmer until the pasta is cooked. Season aggressively with more salt and black pepper. If it tastes flat, add a few drops of vinegar.
* I am quite fond of balsamic vinegar, and added about 1-1 1/2 tablespoons. Season to your personal taste.
4. Drain the pasta and top with the sauce. Sprinkle with bacon, and herbs if you wish.