Spaghetti with Tomato and Bacon

At this time of year Florida roadside stands are bursting with ripe tomatoes and other premium produce. I scanned several Internet sites and added my own twist to this quick and easy recipe.

 

 

 

 

 

 

Ingredients:

16 ounces spaghetti

2 Tbsp. olive oil

8 slices Applewood smoked bacon, chopped

4 cloves garlic, minced

½ cup reserved pasta water

¼ large white or sweet onion, chopped

½ tsp. red chili pepper flakes (or to taste) 3 shakes

1 14.5-oz can diced tomatoes in juice

8 fresh small tomatoes

¼ cup Rosé wine

Freshly ground black pepper

¼ cup chopped parsley

Freshly grated Parmesan

 

Method:

Put a large pot of water on to boil. While pasta is cooking, cook bacon in a chef’s pan. Cook bacon in olive oil, when it begins to brown add onion and cook for eight minutes. Add garlic. Cook for two minutes. Add fresh tomatoes. Add three shakes of crushed red pepper. Cook two minutes. Add canned tomatoes and ½ cup of pasta water. Bring to a simmer, and add the wine. Cook for about ten minutes until it reduces slightly. Portion pasta in pasta bowls, garnish with parsley and Parmesan cheese.

 

Homage: Yummly