Bacon, Leek and Tomato Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is from Rachel Ray show Ingredients:
3 leeks |
2 tablespoons extra virgin olive oil (evoo) |
6 medium bacon |
3 cloves garlic |
1 tsp salt |
1 tsp pepper |
28 ounces whole tomatoes |
1 pound whole wheat spaghetti |
1 tbs parmesan cheese |
1 tbs basil |
Directions:
1. Trim the tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill a sink or large bowl with water and wash the leeks, separating the layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve.
2. Bring a large pot of water to a boil for the pasta.
3. Heat a deep skillet over medium-high heat with the EVOO, two turns of the pan. Add the bacon and crisp. Add the reserved leeks and garlic and cook for 2-3 minutes to soften. Season liberally with black pepper.
4. Add the tomatoes and puree to the pan and mash up the tomatoes. Bring up to a simmer and let the tomatoes thicken over low heat while you cook the pasta. Stir in the parsley.
5. Salt the pasta water and cook the pasta to al dente. Drain the pasta and toss with the sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.
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