B-L-T Pasta

B-L-T Pasta

The sauce is inspired by the Italian dish amatriciana (ah-mah-tree-chee-ah-nah) which is a bacon spiked tomato sauce. It is usually served over a bucatini, a hollow spaghetti. Serves Two

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Ingredients

For The Garlic Bread Crumbs

1 clove garlic

1 cup French bread crumbs

1 teaspoon olive oil

Salt to taste

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For The Pasta

2 strips thick sliced bacon, diced

1 cup grape tomatoes, halved

1/2 teaspoon sugar

1/2 cup thinly sliced leeks

1/4 cup dry white wine

1/2 cup chicken broth

1 teaspoon red wine vinegar

1/4 teaspoon red pepper flakes

4 ounces dry bucatini or spaghetti

1 cup fresh spinach

1/4 teaspoon minced fresh thyme leaves

(or a pinch of dried thyme)

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Directions:

Bring a pot of salted water to a boil for the bucatini or spaghetti.

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Mince garlic for the bread crumbs in a food processor. Add cubed bread and process until coarse. Heat oil in non-stick akillet over medium; add crumbs and toast until golden, 3 to 4 minutes, stirring often. Season with salt and set aside.

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Saute bacon for the pasta sauce in a large non-stick skillet over medium heat. Cook, until crisp, then drain pieces on a paper towel-lined plate. Pour off all but 1 Tablespoon drippings.

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Caramelize tomatoes and sugar in the drippings over medium heat. Cook until tomatoes begin to brown, about 5 minutes. Add leeks; saute until wilted, 3-4 minutes.

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Deglaze the skillet with wine; simmer until liquid is reduced by a third, about 5 minutes.

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Cook bucatini in boiling water according to directions. Add spinach, thyme, and bacon pieces to sauce. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat with sauce. Season with salt, then divide pasta between plates. Sprinkle pasta with reserved bacon pieces and bread crumbs befor serving.