Bacon, Lettuce, & Tomato Bucatini

By amt2mf

Nutritional Information: calories 419, total fat 13g, saturated fat 4g, cholesterol 14mg, sodium 324mg, carbohydrates 63g, fiber 4g, protein 14g

Ingredients

• Bread Crumbs:
• 1 clove garlic
• 1 c italian bread cubes
• 1 t olive oil
• salt
• Pasta:
• 2 strips bacon, diced
• 1 c halved grape tomatoes
• 1/2 t sugar
• 1/2 c thickly 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
• 1 c fresh spinach leaves
• 1/4 t minced fresh thyme

Preparation

Step 1

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

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

3. Heat oil in a nonstick skillet over med; add crumbs and toast until golden, 3-4 min, stirring often. Season with salt; set aside.

4. Cook bacon for the pasta in a large nonstick skillet over med heat until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Pour off all but 1 T drippings.

5. Caramelize tomatoes and sugar in drippings over med heat. Cook until tomatoes begin to brown, 5 min. Add leeks; saute until wilted, 3-4 min.

6. 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 5 min.

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