Pressed for time? Need a last minute idea? This is it! This recipe is so super quick, and also so delicious, it ended up on my permanent list of go to’s for busy days. Trust me, I’m forever running around, I’m out finding you great restaurants, I’m cooking and cleaning, and, oh yeah, I also have a “real job”. So I can relate to all the busy peeps that are in need for a quick but amazing dinner from your very own kitchen. This might also be great for beginners! It is a recipe by Naomi Pomeroy, an award winning chef, and it goes to show you that excellent food doesn’t have to be complicated, time consuming or high end. Trust me, you’re gonna love it!
What you’ll need:
- 4 oz bacon strips, roughly chopped
- 4 tbsp olive oil
- 1 small onion, diced
- 4 – 5 garlic cloves, diced
- tbsp tomato paste
- 1/4 tsp Eseplettte or Aleppo pepper
- 1/4 tsp red chili flakes
- 6 oz canned diced tomates
- pinch of sugar
- 1 lb pasta
- 1/2 bunch scallions, thinly sliced
- 1 oz fresh parmigiano-reggiano cheese\
In a large sauce pan, cook the bacon over medium heat until the edges start to brown, about 3 to 4 minutes. Add the olive oil and raise the heat to medium/high. Add the onions and sauté for 2 minutes. Add the garlic and sauté for another minute. Add the tomato paste and cook for another 2 minutes. Add Espelette/Aleppo pepper, chili flakes and tomatoes. Cook for 3 minutes.
Cook the pasta according to the instructions on the package. Before draining the pasta, reserve 1 1/2 cups of the of the water it was cooking in.
Add the tomato/bacon mixture to the drained pasta. Add the reserved pasta water. Mix well. Add scallions and top withs cheese.
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