Pasta with Bacon, Tomatoes, & Cheese

I heard a few months ago that thanks to the drought we experienced over the summer, that not only will the cost of produce be going up, but also bacon prices.  So the last few weeks I've been doing what any normal bacon-love would do: stocking up every time I get groceries.  I haven't seen the price change yet at my grocery store, but until I do I'm going to keep buying packs and storing them in my freezer.

As a result, I have a nice little Bacon Stash living in my deep freezer.  And since I still have some tomatoes slowly ripening on my china cabinet, I figured that was Fate's way of telling me to make this dish.

You're welcome. ;)

Pasta with Bacon, Tomatoes, & Cheese
Recipe adapted from Rachael Ray
Prep time: 10 minutes   Cook time: 15 minutes

1 lb whole wheat penne
4 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, minced
1/4 tsp red pepper flakes
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup chicken stock or broth
1 pint grape tomatoes
1 1/2 cups shredded mozzarella
2 tbsp chopped fresh basil OR 1 tsp dried basil
1/2 grated Parmesan

1.  Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package directions.  Before draining, reserve about 1 cup of the starchy pasta water

2.  While the pasta cooks, preheat a large skillet over medium-high heat.  Add the chopped bacon and cook, stirring every now and then, until crispy (5-7 minutes).  Because you never remove the bacon, and keep adding liquids that will soften it a little, you want it extra crispy.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....

3.  Add the onions, garlic, red pepper flakes, and a little salt and pepper.  Cook, stirring frequently, for about 5 minutes, or until the onions start to brown.

By this point you may need a towel to wipe up the drool.

4.  Add the white wine and cook for 1 minutes.  Add the chicken stock, bring up to a bubble and let simmer for 2 minutes.

Ok so not much to look at now but AMAZING to smell!

5.  Add the grape tomatoes and cook for a few minutes, just to start them getting hot and ready to burst.  Add the cooked, drained pasta and toss to coat in the sauce.  If it looks too dry, add some of the reserved pasta water.

I also have these pear-shaped heirloom tomatoes that need eating.

6.  Turn off the heat and add the cheeses and basil.  Stir to combine.

Cheese! Glorious cheese!

This is a comforting, carb-alicious dish with BACON and CHEESE.  Anything else I need to say to convince you to try this? ;)  I do like to cut the richness of this by serving it with a tossed salad.

Warm Tomato-Corn Salad

I'm not really sure what Mother Nature's issue is, but clearly she's hormonal about something.  One day it's hot, the next it's 30 degrees cooler.  At 8:00 a.m. the sun is blazing but by 10:46 there's a downpour.  Wha???

You know what?  Mother Nature can have her tantrums.  I'm going to make my own warm sunshine in my kitchen, starting with this salad.

No one will ever know if you lick the monitor. ;)

Warm Tomato-Corn Salad
Recipe adapted from So Easy

2 tsp extra-virgin olive oil
3 green onions, chopped with the green and white parts divided
2-3 cloves garlic, minced
2 pints grape tomatoes, halved
2 cups frozen corn (or if you use fresh off the cob, you'll want about 4 ears of corn)
Salt and pepper
3 tbsp lime juice
3 tbsp cilantro, finely chopped
1-2 avocados, chopped

1.  Heat EVOO in a large skillet over medium-high heat.  Add the white parts of the onions and saute a few minutes, until softened.  Add the garlic and cook another minute, being careful to just brown the garlic, not burn it.

I used the white and pale green parts to saute first.

2.  Add the tomatoes and corn to the skillet and let cook about 3 minutes, until softened but they still retain their shape.  Stir in the green parts of the onion.  Turn off the heat and season with salt and pepper.

The color in this salad is fantastic!

3. In a small bowl, whisk together the lime juice and cilantro.  Drizzle over the tomato mixture and toss to combine.  Serve the warm salad topped with chopped avocado.

Yummy yum yum

No longer does a salad need to be served cold with watery lettuce!  It can be warm.  It can be happy.  It can make you do a little dance around the kitchen!  No?  That's just me?  Well, ok.  But try this first and then tell me you're not dancing for summery joy, no matter what Mother Nature decides to do that day.