BLT Pasta-pg12-13

[Old Bay]

We had it for lunch today with a friendly chianti. Foolproof--we used green onions instead of leeks, tomatoes "on the vine" instead of cherry tomatoes and did use peppered bacon. It would be better according to the recipe. Really good --try it. The sauce really turns out great--even fools you to think it is lite.

[cjs]

hmmmm, still haven't tried this - someone else said they liked it also. Which issue????

[Old Bay]

Last issue--not the one just coming out now.

[cjs]

thanks - found it, now I'm drooling. And because we love basil (replacing lettuce) on BLTs, think I'll sub basil for the thyme (1/4 tsp??) - probably use a lot more...

[Lorraine]

Has the recipe been posted? I don't have the last issue.

[bjcotton]

* 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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[Lorraine]

Thank you, young man!!! That's right up my alley, and my spinach is almost ready to eat.

[DFen911]

That was me Jean. I did a review of this recipe a week after it came out and it was a huge hit

The only thing I did different was I toasted the bread crumbs in the oven instead of on the stove and I added a wee bit more garlic

[esgunn]

BUMP - it is a hot pasta, not a pasta salad.

[MUSICMAKER]

Thank you, Billy!!!