Capellini with Bacon, Rosemary, and Very Ripe Tomatoes

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I know, it doesn’t sound that exciting. And it’s an odd recipe for me to make as I don’t eat bacon (and I try not to eat pasta, albeit usually unsuccessfully). Also I typically prefer my rosemary in cocktails.  So in light of all that, believe me when I tell you that you should make this for dinner tonight, that’s how good it is. I did a quick inventory of the blog archives the other night as I was searching for dinner inspiration, and realized that although I’ve posted a lot of Cook This Now recipes, I had never posted anything from September (the recipes are categorized seasonally, by month). Moreover, I had never even made anything from the September chapter. This pasta jumped out at me as it looked quick and easy (I didn’t have a ton of time), it still felt (still feels!) way too much like summer to start making hearty fall dishes yet, and most importantly, my cherry tomatoes were (still are!) falling off the vine faster than I could pick them. Leave it to Melissa to anticipate my every late September need.

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This dish comes together so easily as written, and although I know I’ll make it again, what I really love about it is that it reminded me how easy it is to make your own tomato sauce. There’s no need to get any fancy ingredients or even roast the tomatoes beforehand, you can literally just sauté fresh tomatoes – cherry, heirloom, roma, what have you – in a little bit of olive oil (or bacon grease, if that’s your thing), add some herbs, and you have a delicious meal in ten minutes. I made this, start to finish, during halftime of the Monday Night Football game. I even made a vegetarian version for myself (I added fennel per Melissa’s suggestion, and it was delish!). And it’s a great way to use those tomatoes that are on their last legs – mine are so ripe that they literally burst as you pluck them from the vine. Added bonus: it will make your kitchen smell AH-mazing.

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This sauce gets a little kick from the garlic and red pepper, and the balsamic is a lovely addition (I think red wine vinegar would be good too). And of course I love basil and parmesan on all pasta dishes/all things. Melissa specifically calls for Pecorino Romano but for some reason I had Parmigiano-Reggiano in my head. So I splurged on the $20/pound stuff (it’s the king of cheese!) and would very much recommend it – the dish is so simple that you can really taste the difference. But I’m sure Pecorino Romano would be delicious as well, and probably a little cheaper. A bowl of forbidden carbs, a delicious jammy fresh tomato sauce, fancy cheese, and of course the requisite glass of wine that must go along with any pasta – it was the perfect consolation prize as my fantasy team under-performed it’s way to 0-3.

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One year ago: Corn Risotto-Stuffed Poblano Peppers
Pasta, Previously: Penne with Asparagus and Chèvre, Crunchy Baked Pasta with SausageCarrot Mac and Cheese, Chicken Lasagna Cacciatore, Barefoot Contessa’s Mac and Cheese, World’s Best Mac and Cheese (yikes, that’s a lot of mac and cheese!)
Melissa Clark, Previously: Double Coconut Granola, Olive Oil Banana Bread, Split Pea Soup, Corned Beef and CabbageRoasted Halibut, Carrot Mac and Cheese, Kale SaladSesame Soba Salad, Brown Butter Nectarine Cobbler, Port-Braised Short Ribs

Pasta with Bacon, Rosemary, and Very Ripe Tomatoes, from Melissa Clark’s Cook This Now

8 ounces pasta (any kind you like)
3 ounces bacon, sliced into 1/2-inch pieces (using thick-cut bacon, 3 ounces will be 3 slices)
1 large bushy rosemary sprig
2 garlic cloves, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground pepper to taste
2 very large (or 3 medium) tomatoes, a mix of red and yellow is nice (I used 2 large handfuls cherry tomatoes)
Balsamic vinegar, optional
Soft herbs, if you want this to look pretty (I used basil and Italian parsley)
Pecorino Romano, optional (or Parmigiano-Reggiano)

1. Cook pasta in a large pot of heavily salted water
2. Meanwhile, in a large skillet over medium heat, cook the bacon until brown, about 5 minutes. Transfer bacon to a paper-towel lined plate, leaving the grease in the pan (if it looks really greasy, spoon some out; you just need a thin layer, enough to sauté the garlic without burning).
3. Add the rosemary, garlic, red pepper flakes, and salt and pepper to taste to the skillet and cook until the garlic is lightly browned, 1-2 minutes. Add the tomatoes and let the sauce simmer until the pasta is cooked.  Season aggressively with more salt and black pepper. If it tastes flat, add a few drops of vinegar.
4. Drain pasta and top with the sauce.  Sprinkle with bacon pieces, cheese, and fresh herbs, if using.

Note from Melissa: Onions or leeks are a nice addition if you have them on hand – sauté them in the bacon fat for a few minutes before adding the garlic and red pepper. You can also add chopped fennel, in which case save the fronds for garnish.

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One thought on “Capellini with Bacon, Rosemary, and Very Ripe Tomatoes

  1. Pingback: Butternut Squash Risotto with Pistachios and Lemon | Blueberries & Basil

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