Wednesday, January 27, 2010

BLT Pasta

Here's what we had for dinner tonight. It was fast to make and very delicious!

2 tablespoons unsalted butter
2 slices hearty white sandwich bread, cut into 1/2-inch cubes
12 slices bacon, chopped
1 onion, chopped fine
1 garlic clove, minced
Salt and pepper
1 pound orecchiette (or other small pasta)
1 pint cherry tomatoes, halved
1 (5-ounce) bag baby spinach
1 cup grated Parmesan cheese

1. Bring 4 quarts water to boil in large pot. Melt butter in large nonstick skillet over medium heat. Add bread and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to bowl and wipe out skillet.

2. Cook bacon in empty skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 2 tablespoons fat. Cook onion in bacon fat until softened, about 5 minutes. Add garlic and ½ teaspoon pepper and cook until fragrant, about 30 seconds.

3. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Reserve 1½ cups cooking water. Drain pasta and return to pot. Stir in tomatoes, baby spinach, Parmesan, bacon, onion mixture, and 1 cup reserved pasta water (adding additional water as needed). Season with salt and pepper and top with croutons. Serve.

Recipe from Cook's Country (February 2010)

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