Monday, February 25, 2008

Bacon Arabiatta

Simple yet delicious, and a real breeze to make - a great dinner to throw together when you're feeling lazy - this is my take on Pasta Arabiatta. I always thought that Pasta Arabiatta was supposed to include bacon, but plenty of recipes for it online seem to leave it out, unfortunately. This recipe is sized for one, but could easily be expanded to feed more. And it smells so amazing as it cooks that people who happen to be hanging out in the kitchen will invariably develop an appetite.

3 strips bacon, chopped
1 tomato, chopped into chunks
oregano, salt, pepper, red pepper flakes
pasta (I like to use fettucini for this, but other varieties could work too)

Boil some water, salt it, and add the pasta. As it cooks, fry the chopped bacon over medium heat (no need to oil the pan - the bacon will provide its own luscious grease). Right as it starts to get crispy, add the tomatoes. Sprinkle with herbs to taste - the more pepper flakes you add, the spicier it'll be, and I think it's best when it's good and fiery. Cook until the bacon is fully crisped, stirring occasionally. Drain the pasta and toss it into the pan, letting it get fully coated with the various flavors and perhaps even slightly crisped. Grate some cheese over the top - parmesan works well, but mozzarella is nice too. Transfer to a bowl or plate and eat. Goes quite nicely with a nice red wine.

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