Let me present the post that I started almost two years ago......
In order to use some of that bacon that we had left over, I dusted off one of the first recipes that I ever tried from epicurious.com for Bow Ties with Bacon, Onion, and Tomato. When I first started cooking, I made a lot of pasta with a can of diced tomatoes, garlic, and white wine for the sauce. I really liked this recipe because the bacon made it taste different. Over the years, I've made a few changes to the original recipe, and here's what I've come up. I hope that you enjoy it!
Bow Tie Pasta with Bacon, Onion, and Tomato
- 6 slices of bacon, chopped fine
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1/2 pound large bow tie pasta
- 1 can of diced tomatoes
- 2 cloves of garlic, minced
- 1/4 cup white wine
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1/3 cup flat-leaf parsley, chopped
- 1/3 cup fresh basil, chopped
- 1/4 cup freshly grated Parmesan
Cook pasta in salted water and cook pasta per directions on package until the al dente.
In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and cook the onion over moderate heat, stirring, until it is golden brown. Add the tomatos into the onion mixture with the 1/4 cup white wine, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley, basil, and the bacon. Drain the pasta well, add it to the sauce, and toss. Add the Parmesan and toss the pasta again.