Monday, August 2, 2010

BLT Pasta for 2 or Summer Pasta

I haven't been doing allot of cooking over the last few months. I have been making easy meals for us. I found this recipe in Cuisine at Home and had to try it. It is a wonderful pasta dish made with whole wheat noodles, grilled chicken, caramelized onions, garlic, tomatoes and garlic bread crumbs. I left out the bacon and added basil and arugula at the end. Anna and I loved this dish. It says it is enough for two but we still have leftovers for lunch today. YUM!
BLT Pasta
Pasta: 

2 strips thick-sliced bacon, diced ( I used 2 grilled chicken breast instead)
1 cup grape tomatoes, halved
1/2 tsp sugar 
1/2 cup onions, thinly sliced
2 cloves garlic chopped 
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 whole wheat spaghetti 
1 cup fresh spinach leaves ( I used Arugula instead)
10 basil leaves thinly sliced
For garlic bread crumbs:
1 cup French bread, cubed (about one 1/2 inch thick slice)
1 T olive oil
salt to taste
How to make it
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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 onions, 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 or whatever green you are using, basil, 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.

5 comments:

Jeni said...

Holy smokes...am I at the right blog? This place is too cute!!!
Oh this looks so delish...I am in dire need of some real food. When I get settled I would like to try this but I want the BACON!

Hope you are all doing well.

Jeni said...

Hey we are in Hershey, PA tonight. Let me tell you I ate enough chocolate for you and me both!

Steffany said...

This looks so amazing, Susy! Did you grill the chicken yourself? Also, what issue of Cuisine at Home is it from? (I've never seen this recipe for...I don't think...)

Ross and Jill's Blog said...

Yum! I would have to keep the bacon in too:) Sounds so good for summer.

Everyday Gourmet said...

Steff-
I found a couple years worth of Cusine At Home at Half Price Books. They were 50 cents each! You know how much I love that magazine! Lots of new recipes to try out on Mark : )