Pasta With Bacon, Rosemary And Very Ripe Tomatoes

Name: Pasta With Bacon, Rosemary And Very Ripe Tomatoes
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)

8 ingredients

4 steps

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)

Directions

1

Bring a large pot of salted water to boil and cook pasta according to package directions.
2

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.
3

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.
4

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.