In the summer I like to frequent the farmer’s markets. And since it’s October and technically fall, it feels a little weird to be blogging this recipe. But it was super delicious and I feel bad not sharing. I was at the farmer’s market a few weeks ago and I found these cute little heirloom tomatoes. Which also happened to be super sweet. So I threw together an impromptu lunch and made a little tomato sauce. And what better to pair it with? But some smoky, salty bacon and corkscrew pasta. LJB and I ate well. Very well. Super fresh, super simple and super delicious!
Start by crisping your bacon in a large skillet.
Add tomatoes and continue to cook until they burst.
Add basil. Continue to cook into a sauce. Mash the tomatoes a little if you want. About 5-7 minutes.
Meanwhile, cook your pasta. Add cooked pasta to tomatoes and bacon.
Mix well so sauce coats pasta. Taste and add salt and pepper if needed.
Serve with Parmesan cheese. Enjoy!
1 pint heirloom cherry tomatoes
4 slices bacon, diced
8 oz corkscrew pasta
8-10 leaves fresh basil, torn
salt and pepper (to taste)
Parmesan cheese (for serving)
In a large skillet, crisp bacon. Add cherry tomatoes and cook until they start to burst. Add basil and mash slightly if desired. Continue to cook into a sauce for about 5-7 minutes. Meanwhile, cook pasta. Add cooked pasta to tomatoes and bacon. Mix well. Taste and season with salt and pepper if needed. Serve with Parmesan cheese.