BLT Pasta

BLT Pasta

My family loves this recipe, even my little one who is very picky. I found it in a Cuisine at Home magazine and just love it. Enjoy!





Pasta:                                                                                                

2 strips thick-sliced bacon, diced                                                                                               

1 cup grape tomatoes, halved                                                                                              

1/2 tsp sugar                                              

1/2 cup leeks, thinly sliced                                                                                                

1/4 cup dry white wine                                              

1/2 cup 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 (or a pinch of dry thyme)                                             

For garlic bread crumbs:                                              

1 clove garlic                                                                                                

1 cup French bread, cubed (about one 1/2 inch thick slice)                                                               

1 T olive oil                                                                                                

salt to taste

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

Mince the garlic for the bread crumbs in a food processor, add the 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 and set aside.

Saute the bacon in a large skillet over medium heat.

Cook until crisp, then drain on paper-towel. Pour off all but 1 T. drippings.

Caramelize the tomatoes and sugar in the drippings over medium heat.

Cook until beginning to brown, about 5 minutes.

Add the leeks, saute until wilted, 3-4 minutes.

Deglaze with wine; simmer until liquid is nearly evaporated.

Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.

Cook the pasta in boiling water according to package directions.

Add the spinach, thyme, and bacon pieces to the sauce.

Transfer the cooked pasta from the pot to the pan using tongs.

Toss to coat.

Season with salt, then transfer to large serving platter or individual plates.

Sprinkle with garlic bread crumbs before serving