Bucatini BLT (Bacon, Leek + Tomato)
Quick + Delicious Pasta for a Weeknight Dinner
Our Bucatini BLT is a glorious, flavor packed dinner that’s ready in minutes. It’s a light, fresh summer pasta with ripe tomatoes, leeks and yummy bacon. Enjoy!
1 pound bucatini pasta
8 slices thick cut bacon
3 leeks halved lengthwise, thinly sliced
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
½ cup white wine
½ cup chicken stock
¼ teaspoon red pepper flakes (optional)
Fresh cracked pepper
¼ cup chopped Italian parsley
A handful of basil leaves, chiffonade
½ cup grated Reggiano parmesan cheese
Preheat oven to 275 degrees. Drizzle tomatoes with olive oil and lay on sheet pan. Sprinkle with salt and pepper and roast for 2 hours, tossing around occasionally. Remove from oven and set aside.
In a deep frying pan, over medium-high heat, add 1 tablespoon olive oil and bacon and cook till crispy. Remove and sit on a paper towel covered plate. Crumble bacon and set aside in a bowl.
Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
In the bacon fat, sauté the leeks and garlic for 2-3 minutes. Add wine and chicken stock. Season with salt and black pepper to taste, and then reduce the heat to low. (if you like a little heat add the red pepper flakes).
When pasta is ready, add a ladle of starchy water to sauce along with parsley, basil, bacon, tomatoes and bucatini, toss 1-2 minutes with an extra tablespoon of extra virgin olive oil. Turn off heat and toss in cheese, serve immediately.