Bacon, Lettuce and Tomato Bucatini
- 2 strips bacon, diced
- 1 c. halved grape tomatoes
- 1/2 t. sugar
- 1/2 c. thinly sliced leeks
- 1/4 c. dry white wine
- 1/2 c. chicken broth
- 1 t. red wine vinegar
- 1/4 t. red pepper flakes
- 4 oz. dry bucatini or spaghetti
- 1 c. fresh spinach leaves
- 1/4 t. minced fresh thyme
- Garlic Bread Crumbs
- 1 clove garlic
- 1 c. Italian bread cubes
- 1 t. olive oil
- salt to taste
Bring pot of salted water to a boil for the pasta.
Mince garlic for the bread crumbs in a food processor. Add cubes bread and process until coarse.
Heat oil in a skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Set aside.
Cook bacon for the pasta in a large nonstick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Pour off all but 1 T. dripping.
Caramelize tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown, 5 minutes. Add leeks; saute until wilted, 3-4 minutes.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add broth, venegar, and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.
Cook bucatini in boiling water according to package directions. Add the spinach, thyme, and cooked bacon to the tomato mixture. Transfer cooked pasta from cook water to the skillet using tongs. Toss to coat; season with salt. Divide pasta among plates and sprinkle with breat crumbs.