Cooking Tips & Hints
                 Week 60 Featured Recipe
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BACON, SPINACH & TOMATO PASTA
with garlic bread crumbs
(click for printable version of this recipe)
This recipe is for two. You can really impress your loved one with this dish. All you will need to set the tone is a lava lamp and a Barry White Album playing in the background.
TOOLS:
10" Skillet
Saucepan for cooking pasta
Colander
Cutting Board
Knife
Wooden Spoon
Slotted Spoon
INGREDIENTS:
For garlic bread crumbs:
1 clove garlic, minced
1 cup Italian bread crumbs
1 tsp olive oil

For the pasta:
2 strips of bacon, diced
1 cup grape tomatoes, cut in halves
tsp sugar
cup thinly sliced leeks
1/4 cup dry white wine
cup chicken broth
1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz spaghetti
1 cup fresh spinach leaves, washed &
  stems removed
1/4 tsp Thyme


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PREPARATION:  Prepare pasta according to package directions. Heat oil in skillet over medium heat. Add the garlic and bread crumbs and toast until golden, appx. 4 minutes, stirring often. Place in a bowl and set aside.

In same skillet, fry the bacon over medium heat until crisp. Remove with slotted spoon to a paper towel lined plate. Pour off all but 1 tbsp of the drippings. Carmelize the tomato and sugar in drippings over medium heat. Cook until tomatoes begin to brown, appx. 5 minutes. Add the leeks and saute until wilted appx 3 to 4 minutes.

Deglaze the skillet with wine; simmer until liquid is nearly evaporated. Add broth, vinegar and pepper flakes. Simmer until liquid is reduced by a third, appx. 5 minutes. Add the spinach, thyme and bacon to the tomato mixture, mix, then add the cooked pasta and toss until coated.

Divide pasta among plates and sprinkle with the bread crumbs. Serve immediately.

Hints: This recipe is excellent as is but next time I would add 2 more slices of bacon, because I like bacon, and another cup of spinach since it does wilt down.
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