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* Exported from MasterCook *
Bacon, Lettuce, and Tomato Bucatini w/Garlic Bread Crumbs
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 clove garlic
1 cup French bread (about one 1/2" thick slice) -- cubed
salt -- to taste
2 strips thick-sliced bacon -- diced
1 cup grape tomatoes -- halved
1/2 teaspoon sugar
1/2 cup leeks -- thinly sliced
1/4 cup dry white wine
1/2 cup chicken broth
1 teaspoon red wine vinegar
1/4 teaspoon red pepper flakes
4 ounces dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 teaspoon minced fresh thyme
Bring a pot of salted water to a boil for the bucatini.
Mince the garlic for the bread crumbs in a food processor, add the cubed bread, and process until coarse. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.
Saute the bacon for the pasta in a large nonstick skillet over medium heat. Cook until crisp, then drain pieces on a paper towel-lined plate. Pour off all but 1 Tbs drippings.
Caramelize the tomatoes and sugar in the drippings over medium heat. Cook until beginning to brown, about 5 minutes. Add the leeks; saute until wilted, 3-4 minutes.
Deglaze with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar, and pepper flakes, and simmer until reduced by 1/3, about 5 minutes.
Cook the bucatini in boiling water according to package directions. Add the spinach, thyme, and bacon pieces to the sauce, then transfer the cooked pasta from the water to the pan using tongs. Toss to coat, season with salt, then divide pasta between plates. Sprinkle with bread crumbs.
Source:
"CuisineAtHome, June 2007, pg 13"
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Don't wait too long to tell someone you love them.
Billy