Week 26: BLT Pasta

Make this and drink wine with it. If it's hot and you don't have A/C, only have one glass.

 I don't really like tomatoes. The original recipe calls for cherry tomatoes. Ick. I dislike them. I'm not the person who goes outside to the cherry tomato vines and eats them straight off the vine. Ew. So I substituted. I added sun-dried tomatoes instead. I also just used bread crumbs from a box and then cooked them with the oil and garlic. 
 
Bacon, Lettuce, and Tomato Pasta
originally from Framed Cooks

1 clove garlic, minced

1 cup coarse fresh bread crumbs

1 teaspoon olive oil

Salt

4 slices bacon, cut into small pieces

1/2 teaspoon sugar

1/2 cup sun dried tomatoes, 

1/2 cup thinly sliced leek

1/4 cup white wine

1/2 cup chicken broth

1 teaspoon red wine vinegar

1/4 teaspoon red pepper

6 ounces linguine

2 cups baby spinach leaves

1 teaspoon minced fresh thyme

Make the breadcrumbs by heating olive oil in a medium skillet, adding garlic and bread crumbs and stirring until golden, about 5 minutes. Season to taste with salt and set aside.

 

Cook bacon in a large skillet until crisp, remove with slotted spoon and set aside.

 

Add tomatoes and sugar to skillet with bacon drippings and stir over medium heat for 5 minutes. Add leek and stir for another 3 minutes.

 

Add wine to skillet and simmer until wine is almost evaporated. Add broth, vinegar and red pepper and simmer for 5 minutes.

 

Cook pasta according to package directions and drain.

 

Add spinach, bacon and thyme to skillet. Add pasta and toss with tongs over low heat until spinach is wilted.

 

Divide among plates, top with bread crumbs and serve.