Tomato and Bacon Pasta
Indulge in the bold and comforting flavors of Tomato and Bacon Pasta, a quick and satisfying dish perfect for busy weeknights or cozy dinners. This recipe combines crispy, smoky bacon with juicy cherry tomatoes, sautéed in a garlic-infused olive oil base to create a vibrant and savory sauce that clings perfectly to al dente pasta. Fresh basil adds a delightful herbal note, while grated Parmesan cheese elevates every bite with its creamy, salty richness. With just 30 minutes from start to finish, this easy-to-make pasta dish is a crowd-pleaser bursting with Italian-inspired flair. Serve it warm, and don’t forget to customize with a sprinkle of crushed red pepper flakes for a spicy kick!
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti, penne, or your choice)
- 200 grams Bacon
- 300 grams Cherry tomatoes (or diced canned tomatoes)
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 10 pieces Fresh basil leaves
- 50 grams Parmesan cheese (grated)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, dice the bacon into small pieces and mince the garlic cloves.
Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.
Add the olive oil to the skillet with the rendered bacon fat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes (or canned diced tomatoes) to the skillet. Stir and cook for 5-7 minutes until the tomatoes have softened and released their juices, forming a sauce.
Season the sauce with salt, black pepper, and crushed red pepper flakes if using. Stir well to combine.
Return the cooked bacon to the skillet and mix it into the tomato sauce. Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Tear the fresh basil leaves and scatter them over the pasta. Toss to combine.
Serve the pasta immediately, topped with grated Parmesan cheese. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 6501 mg | 283% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.1 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 660 mg | 51% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
