BLT Penne

By LynnWelch

Ingredients

• 2 tablespoons EVOO Extra Virgin Olive Oil
• 1/2 pound lean smoky bacon
• 3 to 4 medium leeks, halved lengthwise, sliced 1-inch thick then washed and dried
• 4 cloves garlic, thinly sliced
• 2 tablespoons thyme, chopped
• Pepper
• 1/2 cup dry white wine
• 2 pints cherry tomatoes
• 1 pound penne rigate or whole grain penne
• Grated Pecorino cheese

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Bring a large pot of water to a boil for the penne.

Heat EVOO in a large skillet over medium-high heat. Add bacon and crisp; add leeks, garlic, thyme and pepper. Saut 5-6 minutes then deglaze the pan with wine. Add tomatoes and cover pan. Cook tomatoes until they burst, 10-12 minutes, shaking pan occasionally.

Salt boiling water and cook penne to al dente. Add a little starchy water to the sauce just before draining pasta. Toss pasta with sauce and cheese.