For example you go to the farmer’s market and you see some gorgeous cherry tomatoes, and hear without a doubt “pasta! pasta! pasta! pasta!” You know it is not your kids, as the only one with you is the four week old. And four week old’s do not talk (tomatoes, yes. babies, no.)
After a shouting of pasta, you hear a whispering from the next both covered in herbs “me too! me too!”
Then what do you remember but the fact that you have 6 slices of bacon left in your fridge? I do not believe in leaving bacon in my fridge for long, so lunch was logical.Tomato, bacon, and herb pasta.
What is that I hear? A happy sigh? Well, my dear. The recipe is below, and it is VERY quick and easy. Yes, it is also tasty. Bursts of tomato, a bit of acid, that incomparable freshness from herbs, and of course BACON! So go make it. Now.
Tomato, Bacon, and Herb Pasta
- 1 lb cooked pasta (I used brown rice shells)
- 6 slices bacon, sliced crosswise into short thin strips
- 2 tablespoons butter
- 1 red onion, frenched
- 5-6 large basil leaves
- Half a sprig of rosemary, just the leaves
- Leaves from one sprig thyme
- 2-3 oregano leaves
- 3 cups halved cherry or grape tomatoes ( I used a mix)
- 1-2 tablespoons white wine vinegar
- Fresh Parmesan and/or romana
In a large sauce pan heat butter over medium heat. Add the bacon and onions. Cook for 5-6 minutes until the onion is caramelized and the bacon is crispy.
Meanwhile chop all the herbs.
Add the fresh tomatoes, herbs, and 1 tablespoon vinegar. Toss in the pasta. Add an additional tablespoon of vinegar if desired, it depends on the acidity of the tomatoes.
Add salt to taste. Serve topped with freshly grated cheese and additional herbs if desired.