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Unread 09-06-2010, 08:11 AM   #2628
Polyshrink Goddess
Join Date: Nov 2004
Posts: 630
Default Bacon and Tomato Capellini

Bacon and Tomato Capellini

• 1 packages (16 Oz. Package) Bacon, Naturally Flavored
• ˝ cups Bacon Grease, From The Bacon You're Cooking
• 2 large cans (28 Oz. Cans) Petite Diced Tomatoes, Nothing Added
• ˝ cups Chopped Fresh Basil
• 2 cloves Fresh Garlic, Minced
• 1 bunch Chopped Green Onions
• 2 teaspoons Salt, Optional
• 1 box (16 Oz. Box) Capellini Or Angel Hair Pasta
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. Set this bowl aside and let the flavors mingle while you do the next step.
Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutesAdd tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.
Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.
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