Bacon Tomato Linguine Recipes

COURGETTE & TOMATO LINGUINE

Steps:

• Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
• While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.

PASTA WITH TOMATO AND BACON

Steps:

• In a large skillet over medium heat, cook bacon until crisp. Remove from pan, break into 1/2 inch pieces, and set aside. Drain bacon grease, and return pan to heat. Saute onions over medium heat until tender. Stir in garlic and cook 1 minute more. Stir in bacon and tomatoes. Cover, reduce heat and simmer 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to taste. Cook 5 minutes more. Toss with hot pasta. Top with grated Parmesan cheese when serving.

SUPER SMOKY BACON & TOMATO SPAGHETTI

Steps:

• Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
• Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

PEPPERED BACON AND TOMATO LINGUINE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
• Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss hot pasta with sauce and sprinkle with Parmesan cheese.

BACON-TOMATO LINGUINE CARBONARA

Steps:

• Cook the linguine in salted water, per instructions.
• Drain pasta. Reserve 1¼ cups of the cooking water.
• While the pasta is cooking, cook the bacon pieces in a large skillet over medium heat until golden brown and crisp.
• Remove the bacon crumbles from the pan with a slotted spoon and place on a paper towel; set aside.
• While the bacon is cooking, combine the beaten eggs with the Parmesan cheese, lemon zest, sea salt, and freshly cracked pepper, to taste in a small bowl; mix well.
• Set aside. Slowly whisk in 1 cup of the cooking water; set aside.
• Remove all but 2 tablespoons of bacon grease from the skillet then add the shallot and tomatoes. Cook, stirring often for 3 minutes.
• Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 1 minute. Reduce heat to medium-low; add the drained & cooked linguine and toss well.
• Slowly add the egg mixture; tossing to make a creamy sauce, about 1 minute.
• Add the bacon crumbles, baby spinach, and arugula then season with sea salt and freshly cracked pepper, to taste.
• Add more reserved cooking water to loosen pasta, if needed.
• Serve topped with freshly grated parmesan. Enjoy.

LINGUINE WITH CLAMS, BACON AND TOMATO

Steps:

• In large frying pan, cook the bacon over moderate heat until almost crisp.
• Remove bacon with slotted spoon and pour off all but 2 tbs fat.
• Add garlic and cook, stirring, for 30 seconds.
• Add wine.
• Stir in bacon, tomatoes and clam juice and heat to a simmer.
• Cook for 10 minutes.
• Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
• In the meantime, boil the linguine until just done, about 12 minutes.
• Drain the linguine well and add to the sauce.
• Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

BACON TOMATO CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

BACON TOMATO LINGUINE

Steps:

• Put the salted pasta water on to boil-no oil added, please! As soon as water boils, add the pasta. For sauce: Saute diced bacon in large skillet over med. heat until it begins to brown. Pour off most of the bacon grease and add olive oil. Add onions and garlic-saute about 5-7 mins., stirring often, until onion becomes translucent. Careful of heat-do not let garlic burn! Lower heat to med low and add the wine. Cover and simmer 3-5 mins. Add the fresh tomatoes and raise heat to med. Simmer 5-10 mins. uncovered while pasta cooks. When pasta is done, add the green olives to the sauce, lower heat to med low. Drain pasta, put in large shallow serving bowl and pour sauce over. Top with parmesan cheese.

BACON-TOMATO LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.