BLT Pasta

By Wewah

Bacon, Lettuce, & Tomato Bucatini with garlic bread crumbs Makes 2 servings Total time: about 45 minutes

Ingredients

• FOR THE GARLIC BREAD CRUMBS
• 1 clove garlic
• 1 cup Italian bread cubes
• 1 tsp. ()live oil Salt to taste
• FOR THE PASTA
• 2 strips bacon, diced
• 1 cup halved grape tomatoes
• 1/2 tsp. sugar
• 1/2 cup thinly sliced leeks
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 tsp red wine vinegar
• 1/4 tsp. red pepper flakes
• 4 oz. dry bucatini or spaghetti
• 1 cup fresh spinach leaves
• 1/4 tsp. minced fresh thyme

Preparation

Step 1

Bring a pot of salted water to a boil for the pasta.
Mince 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 toast 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 Tbsp. drippings.
Caramelize 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 5 minutes.
Cook Bucatini in boil in water according to package directions.
Add the spinach, thyme, and cooked bacon to the tomato mixture.
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.

Deglaze the pan by adding wine to the tomatoes and leeks.
This will build another layer of flavor.
Transfer cooked pasta from the water to the pan.
Toss the pasta to coat with sauce and to wilt the spinach.