Monday, May 3, 2010
BLT Pasta- adapted from Rachael Ray
1/2 lb angel hair
1/2 lb bacon, cooked/drained/crumbed
1 pt cherry or grape tomatoes
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups panko bread crumbs
1/2 cup parmasan cheese, grated
1 tbsp basil, dried
1 pinch of crushed red pepper
1 head romaine lettuce, washed and shredded
salt and pepper to taste
Start water to boil for pasta.
Save about 2 tbsp of bacon grease after draining bacon and add in bread crumbs. Stir them around so they are nicely coated. Toast until golden brown. Turn off and remove from heat. Add in parm cheese and stir.
Place onion in 1 tbsp olive oil and cook until soft. Add in garlic, red pepper, and tomatoes, season with salt and pepper. Cover pan and allow to cook until tomatoes start to burst(about 3-4 mins). Lightly smash tomatoes, add in basil, and stir. Once you add the pasta to the water, add lettuce to the tomatoes and allow to wilt.
Drain pasta and add tomato mixture. Stir in bacon. I added a little olive oil here to to keep it loose.(1-2 tbsp) Stir. Place on plate and top with breadcrumb mixture.
**This was the perfect hot weather dish. It was light and tasted wonderful! We both really liked it. We ate all of it...this could easily be doubled or tripled and brought to a bbq or potluck. You may want to keep the lettuce to the side. The original recipe did call for arugula so you can go ahead and use that if you use.