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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We grow tomatoes and whenever we have an abundance sitting on our counter, it's fabulous fettuccine for us. Ingredients:
1/2 lb bacon, diced |
3 tablespoons olive oil or 3 tablespoons vegetable oil |
2 large onions, chopped |
3 lbs fresh tomatoes, peeled, seeded and chopped (undrained) or 2 (14 1/2 ounce) cans diced tomatoes (undrained) |
3 garlic cloves, minced |
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1/4 cup minced fresh parsley |
1 lb fettuccine pasta |
1/3 cup shredded parmesan cheese |
Directions:
1. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tbsp drippings. Add oil and onions to drippings; saute until tender, about 5 minutes.
2. Add tomatoes and garlic; simmer uncovered for 5 minutes.
3. Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally.
4. Meanwhile, cook fettuccine according to package directions.
5. Add parsley to the tomato mixture; simmer 5 minutes longer. Stir in bacon.
6. Drain fettuccine; top with tomato mixture. Sprinkle with parmesan cheese.
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