BLT Pasta

By jeaninemg

Ingredients

• For the Garlic Bread Crumbs:
• 1 clove garlic
• 1 C Italian bread cubes
• 1 tsp. olive oil
• salt to taste
• For the Pasta:
• 2 strips bacon, sliced
• 1 C halved grape tomatoes
• 1/2 tsp. sugar
• 1/2 C thinly sliced leeks
• 1/2 C dry white wine
• 1/2 C low-sodium chicken broth
• 1 tsp. red wine vinegar
• 1/4 tsp. red pepper flakes
• 4 ox. dry bucatini or spaghetti
• 1 C fresh spinach leaves
• 1/4 tsp. minced fresh thyme

Details

Adapted from cuisineathome.com

Preparation

Step 1

Bring pot of salted water to a boil for the pasta.

Mince the garlic for the bread crumbs in a food processor. Add cubed bread and process until coarse.

Heat oil in a nonstick skillet over medium; add crumbs and toss until golden, 3-4 minutes, stirring often. Season with salt; 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. drippings.

Carmelize tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown, 5 minutes. Add leeks, sauté until wilted, 3-4 minutes.

Deglaze skillet with wine, simmer until liquid is nearly evaporated. Add broth, vinegar, and pepper flakes. Simmer until liquid is reduced by a third, about 3 minutes.

Cook bucatini in boiling water according to package directions. Add the spinach, thyme, and cooked bacon to the tomato mixture. Transfer pasta from cooking water to the skillet using tongs. Toss to coat; season with salt. Divide pasta among plates and sprinkle with bread crumbs.