Pasta with Tomatoes and Bacon

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.