Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound 1 pound dried angel hair pasta
- 2 tbsp. 2 tbsp. olive oil
- 1 cup 1 cup diced bacon
- 3 3 garlic cloves, sliced
- 3 cups 3 cups medium-diced tomatoes
- 1/2 cup 1/2 cup freshly grated Parmesan cheese
- 1/2 cup 1/2 cup torn fresh basil leaves
- 2 tbsp. 2 tbsp. extra-virgin olive oil
Preparation
Step 1
1. In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
2. Meanwhile, put a large skillet over medium heat. Add the olive oil and bacon and cook until almost crisp, about 3 minutes. Don't drain off the bacon fat. Add the garlic and cook for about 30 seconds, making sure it doesn't get too brown. Add the tomatoes and increase the heat to medium-high.
3. Add the pasta and reserved pasta water to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the Parmesan cheese, basil and extra-virgin olive oil. Taste and adjust the seasoning, adding salt and pepper as needed, Serve immediately.