BLT Pasta or How Crafty Makes a Mess in the Kitchen ~ 6.7.10

Last week I watched a DVR'ed episode of the RR show. I was salivating at 11:00 at night over her Bacon, Leek and Tomato Pasta but was not about to do anything about it then.

Fast forward to the next day when I was wondering what to make for dinner and thought about the bacon in my fridge and the spaghetti in my pantry. A quick trip to the store for a can of San Marzano Tomatoes and a leek and I was ready to make this dish!

Here's a link to Rachael's recipe: Bacon, Leek and Tomato Pasta 

One thing to note about this pasta- if you're a saucy kinda pasta lovin' person, you're not going to love this. It's a more chunky not too much sauce kind of sauce. You may want to double it or serve some other marinara sauce (and yes, I did that) on the side to satiate those saucier sauce lovin' peeps, K?

I was going on sheer memory but thought to google the recipe just to be sure once I started frying up the bacon. I wasn't using the recommended center cut bacon and needed to get rid of about a 1/3 cup of grease.

Oh glory! The scent of bacon in the house is just so lovely (I just wish is wouldn't linger so long)!

I added the chopped up leek and garlic. Do you know how to clean a leek? You do so AFTER you cut it b/c of all the grit and dirt that gets trapped between the layers. Cut your leek into half moon shapes and then put them all in a big bowl filled with water (I use my colander/salad spinner). Now, pretend you are a washing machine and swish your hand around and around. The dirt will fall to the bottom! Dry off those squeaky clean leeks and get them in the frying pan.... FAST!

Next, add the tomatoes with the juice. Why did I choose the pricey San Marzanos? This recipe has so few ingredients that I wanted the best tomatoes in here. San Marzanos are "up there" on the wonderful tasting tomato ladder.

I smooshed mine up with a potato masher and ... LOOK WHAT HAPPENED!

I give you exhibit A and B:

A.B.

tomato juice everywhere! oops.

ps. that's what a can of imported San Marzanos looks like (see Exhibit A)

All cleaned up and my pasta water was ready to get its healthy dose of SALT!

That is about the most UNFLATTERING photo of my hand, evah. It looks so fat! Moving on...

I added my half a box of regular Barilla thin spaghetti and my half a box of wheat spaghetti- which took the same amount of time to cook. Six minutes on the timer and I went back to stir my sauce.

Add some pepper and taste for seasoning.

IMPORTANT TIP: Scoop out a measuring cup of that pasta water before you drain it! IMPORTANT TIP! It will extend your sauce and make it all work together nicely.

Pasta is done, adding sauce to my drained pasta to incorporate it all together and MARRY the flavors. ( I love Marrying flavors here)

Plating it up! With a sprinkling of Parmiggiano Reggiano cheese!

Now for the real test. Did my boys eat it. YES! YES! they did! After a good crying fit and a trip to his room, Zachary realized the error of his ways and said this about it, " It is good, Mama! I like it!" A few others picked out the chunky tomatoe parts, but I'm pretty sure the bacon saved the day in this dish!

whew. thank you, Lord.

Serve it up with some fresh lettuce a neighbor picked from their garden and crispy breadsticks and you'll have a winner of a dinner!

mmm delectable!