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BLT Pasta with Garlic Bread Crumbs

blt-pasta-with-garlic-bread-crumbs

Description

A classic becomes classy. The BLT gets an Italian make-over with this recipe featuring spinach, grape tomatoes and Kunzler bacon.

Prep
10m

Cook
15m

Serves
4

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Ingredients

  • 1 C. bread cubes
  • 1 clove garlic, minced
  • 1 t. olive oil
  • 2 slices Kunzler bacon, diced
  • 1 C. grape tomatoes, halved
  • 1/2 t. sugar
  • 1/2 C. leeks, thinly sliced
  • 1/4 C. dry white wine
  • 1/2 C. chicken broth
  • 1 t. red wine vinegar
  • 1/4 t. red pepper flakes
  • 1 C fresh spinach leaves
  • 1/4 t. fresh thyme, minced
  • 4 oz. Rotini pasta
  • Salt to taste

Directions

Step 1

Add bread cubes and minced garlic together into a food process until coarse.

Step 2

Heat oil in a non-stick skillet over medium heat, add crumbs and toast until golden, stirring often. Remove from pan.

Step 3

Cook bacon in the same skillet until desired crispness. Remove from pan and drain on paper towel. Save about 1 tbsp of bacon grease in the pan.

Step 4

Cook tomatoes and sugar in the bacon grease until slightly brown, about 5 minutes. Add leeks; sauté until wilted, 3 to 4 minutes.

Step 5

Add wine; simmer until liquid is nearly gone. Add broth, vinegar and pepper flakes. Summer until liquid has reduced by a third, 5 minutes.

Step 6

Add the spinach, thyme and cooked bacon to the tomato mixture.

Step 7

Cook pasta according to the package directions. When finished, transfer cooked pasta to the skillet. Toss to coat. Salt to taste.

BLT Pasta with Garlic Bread Crumbs

BLT Pasta with Garlic Bread Crumbs

https://www.kunzler.com/recipe/blt-pasta-with-garlic-bread-crumbs/

BLT Pasta with Garlic Bread Crumbs

Ingredients

  • 1 C. bread cubes
  • 1 clove garlic, minced
  • 1 t. olive oil
  • 2 slices Kunzler bacon, diced
  • 1 C. grape tomatoes, halved
  • 1/2 t. sugar
  • 1/2 C. leeks, thinly sliced
  • 1/4 C. dry white wine
  • 1/2 C. chicken broth
  • 1 t. red wine vinegar
  • 1/4 t. red pepper flakes
  • 1 C fresh spinach leaves
  • 1/4 t. fresh thyme, minced
  • 4 oz. Rotini pasta
  • Salt to taste

Directions

  1. Add bread cubes and minced garlic together into a food process until coarse.
  2. Heat oil in a non-stick skillet over medium heat, add crumbs and toast until golden, stirring often. Remove from pan.
  3. Cook bacon in the same skillet until desired crispness. Remove from pan and drain on paper towel. Save about 1 tbsp of bacon grease in the pan.
  4. Cook tomatoes and sugar in the bacon grease until slightly brown, about 5 minutes. Add leeks; sauté until wilted, 3 to 4 minutes.
  5. Add wine; simmer until liquid is nearly gone. Add broth, vinegar and pepper flakes. Summer until liquid has reduced by a third, 5 minutes.
  6. Add the spinach, thyme and cooked bacon to the tomato mixture.
  7. Cook pasta according to the package directions. When finished, transfer cooked pasta to the skillet. Toss to coat. Salt to taste.

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