Sunday, October 19, 2008

BLT Pasta

Makes 3 1/2 cups
Total time: about 45 minutes

For the bread crumbs--
Mince; Toast in 1 teaspoon olive oil:
1 garlic clove
1 cup French Bread, cubed (about one 1/2"-thick slice)
Salt to taste

For the Pasta--
2 strips thick-sliced bacon, diced
Caramelize; add:
1 cup grape tomatoes, halved
1/2 t. sugar
1/2 cup leeks, thinly sliced
Deglaze with; add and simmer:
1/4 cup dry white wine
1/2 cup chicken broth
1 t. red wine vinegar
1/4 t. red pepper flakes
Cook; finish pasta with:
4 oz. dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 t. minced fresh thyme (or a pinch of dried thyme)
Reserved bacon pieces
Garlic bread crumbs

Bring a pot of salted water to a boil for the pasta.
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 T. drippings.
Caramelize the tomatoes and sugar int he 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 pasta 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 before serving.

per serving: 564 calories; 35% calories from fat; 22g total fat; 69g carb; 560mg sodium; 5g fiber; 17g protein.

From Cuisine at Home magazine, Issue No. 63, June 2007

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