Pasta With Bacon And Tomato Pesto Recipes

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PASTA WITH TOMATO AND BACON



Pasta with Tomato and Bacon image

This is a really easy and great tasting recipe that always goes over well. Top with Parmesan cheese.

Provided by Catherine

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 10

5 slices bacon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
8 ounces spaghetti
½ teaspoon dried basil
½ teaspoon dried oregano
1 ½ teaspoons dried parsley
salt and pepper to taste
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 51.9 g, Cholesterol 32.6 mg, Fat 19.7 g, Fiber 3.5 g, Protein 16.6 g, SaturatedFat 7.2 g, Sodium 674.1 mg, Sugar 6.9 g

BACON TOMATO PRESTO PASTA



Bacon Tomato Presto Pasta image

You're just 20 minutes away from serving up this cheesy penne pasta dish with bacon and cherry tomatoes.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 6

8 slices OSCAR MAYER Bacon, chopped
1/2 cup cherry tomatoes
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup milk
1/2 cup KRAFT Grated Parmesan Cheese
6 cups hot cooked penne pasta

Steps:

  • Cook bacon in skillet 5 min. or until bacon is crisp, stirring occasionally. Drain skillet, leaving bacon in skillet. Stir in cherry tomatoes.
  • Add cream cheese spread, milk and Parmesan cheese; mix well. Cook until hot and bubbly, stirring frequently.
  • Stir in pasta.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 5 g, Protein 13 g

TOMATO AND BACON PASTA



Tomato and Bacon Pasta image

A quick and easy pasta dish.

Provided by mimmiekargotis

Time 30m

Yield Serves 2

Number Of Ingredients 7

1 Small onion
300g Chopped tomatoes
160g Diced bacon
1 Garlic Clove
1 Grated Carrot
165g Pasta
Sprinkle of grated cheese

Steps:

  • Equipment:
  • Frying pan,
  • Cutting knife,
  • Wooden spoon ,
  • Saucepan,
  • Spaghetti spoon,
  • Firstly peel, cut and dice the onion and garlic. Then preheat a drop of oil in a frying pan on a low to medium heat. Then add the onion and garlic for around 5-7 minutes.
  • Next dice the bacon and add to the frying pan. Leave to cook for around 10-15 minutes on a low heat. Then grate the carrot and add for the last 5 minutes.
  • Boil a saucepan with salt water and add the pasta or spaghetti cook according to packet. Once cooked drain and serve onto a plate with the tomato and bacon sauce. Finish with a sprinkle of cheese.

PASTA WITH BACON AND TOMATOES



Pasta with Bacon and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds plum tomatoes (about 10)
6 strips thick-cut bacon, chopped
1 medium onion, halved and thinly sliced
1/2 cup dry white wine
Pinch of crushed red pepper flakes
12 ounces spaghetti
1/4 cup fresh flat-leaf parsley or basil, chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
  • Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
  • Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
  • Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
  • Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.

BACON & MUSHROOM PASTA



Bacon & mushroom pasta image

A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 6

400g penne (or other tube shape) pasta
250g pack chestnut or button mushrooms, wiped clean
8 rashers streaky bacon
4 tbsp pesto (fresh from the chiller cabinet if possible)
200ml carton 50% fat crème fraîche
handful basil leaves

Steps:

  • Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
  • Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
  • Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium

BACON AND TOMATO PASTA



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

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.

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE



Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce image

Chicken pasta recipes can get boring. Not this Italian-inspired recipe! You'll fall in love with the flavors in this Chicken Pasta with Bacon, Spinach, and Tomatoes in Garlic Cream Sauce. Easy weeknight dinner that the whole family will love! Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade alfredo sauce made with Parmesan cheese.

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 14

2 tablespoons olive oil
1 lb chicken ((skinless, boneless chicken breasts or tenderloins))
1 teaspoon paprika
1 teaspoon Italian seasoning ((thyme, oregano, basil - combined))
salt (to taste)
1.5 cups heavy cream
1/2 cup Parmesan cheese (shredded)
5 tomatoes ((medium, chopped in large cubes))
3 cups fresh spinach (or 1 cup cooked spinach)
5 garlic cloves (minced)
1/4 teaspoon red pepper flakes (crushed)
6 bacon strips (cooked, drained off fat, and chopped)
10 oz penne pasta ((for gluten-free version, use gluten-free brown-rice penne))
1/2 cup Parmesan cheese (shredded, for serving)

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
  • To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
  • To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
  • In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
  • Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
  • When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

Nutrition Facts : Calories 1154 kcal, Carbohydrate 65 g, Protein 48 g, Fat 78 g, SaturatedFat 35 g, Cholesterol 246 mg, Sodium 765 mg, Fiber 5 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 39 g, ServingSize 1 serving

PASTA WITH BACON AND TOMATO PESTO



Pasta With Bacon and Tomato Pesto image

Make and share this Pasta With Bacon and Tomato Pesto recipe from Food.com.

Provided by ellie_

Categories     Pork

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb bow tie pasta
1 (8 ounce) jar sun-dried tomatoes packed in oil
8 ounces pepper bacon
1 (10 ounce) jar pesto sauce
1 cup romano cheese, grated
black pepper

Steps:

  • Cook pasta according to package directions.
  • Drain tomatoes, reserve some of the oil. Cut tomatoes into strips.
  • Cook bacon in a skillet over medium high heat until crisp. Drain and crumble.
  • Drain pasta and place in a large bowl.
  • Add tomatoes and pesto. Toss.
  • Add bacon and cheese. Toss.
  • If necessary add the reserved oil.
  • Season with pepper.

Nutrition Facts : Calories 346.6, Fat 18, SaturatedFat 6.9, Cholesterol 64.5, Sodium 443.7, Carbohydrate 32.3, Fiber 2.4, Sugar 0.8, Protein 14.6

BACON AND MUSHROOM PENNE WITH SUN-DRIED TOMATO PESTO



Bacon and Mushroom Penne With Sun-Dried Tomato Pesto image

This is a recipe that I found online. I have modified this recipe slightly by adding bacon, mushroom and sunflower seed. It works equaly well with chorizo instead of bacon. Sunflower seed is optional, it gives a bit of texture to the dish.

Provided by Iron Chef - Fat Cat

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

340 g penne pasta
4 slices bacon
1/2 cup mushroom, sliced
20 g sunflower seeds
1 (240 g) jar sun-dried tomatoes packed in oil
4 garlic cloves
salt & freshly ground black pepper
1 cup fresh basil leaf
1/2 cup parmesan cheese, grated

Steps:

  • Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
  • Chop bacon, fry gently in a frying pan.
  • Add mushrooms.
  • Blend the sun-dried tomatoes and their oil, garlic, and basil in a food processor and blend until the tomatoes are finely chopped.
  • Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta, mushrooms and bacon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
  • Season the pasta, to taste, with salt and pepper and serve.

Nutrition Facts : Calories 559, Fat 20, SaturatedFat 5, Cholesterol 16.4, Sodium 421.7, Carbohydrate 84.5, Fiber 13.6, Sugar 0.5, Protein 16.9

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