B-L-T Pasta

Every now and then I get a stray magazine showing up in my mailbox and recently I received a magazine called Cuisine at Home. It looks like a good magazine with plenty of good ideas and tips and of course some good looking recipes. I eyed this recipe a couple of weeks ago and decided to give it a try. It combined two of my favorite meals, bacon lettuce and tomato sandwiches and anything pasta hence the title B-L-T Pasta.

Now let's face it, anytime you throw a little pork fat or bacon in anything it is bound to taste better and that's why this recipe caught my eye.



My pictures don't look as appetizing as the pictures in the magazine but you'll get the idea.

Let's get started with the cast of characters:



A pretty darn good looking cast other than the hot dog buns. Hot dog buns? What is he doing with the hot dog buns? Well, since I was too cheap to buy the french bread called for in the recipe and I had some left over hot dog buns guess what I did? Yep I improvised, overcame, adapted and made bread crumbs from hot dog buns. I actually saw this once on Food Network, probably Good Eats.



I cut up and toasted the buns first.........



.......then I put them into the food processor along with a clove of garlic and pulsed them into bread crumbs.



While the hot dog buns were toasting I took the time to cut up some garlic and bacon.





Once the bread is toasted it is time for the bacon.



After the bacon it is the tomatoes turn and then the leeks.



Next add the cooked spaghetti, thyme, and spinach.



Finally I think we're done.



Pretty darn good meal too and well worth making again, even with the hot dog buns substituted for the fancy french bread. Don't make this without the bread crumbs it really makes the dish. I am rating this meal a 4.5 out of 5 forks.



B-L-T Pasta

For the garlic bread crumbs:
1 clove of garlic
1 cup French bread cubes
1 tsp olive oil
Salt to taste

For the pasta:
2 strips thick sliced bacon – diced
1 cup grape tomatoes, halved
½ tsp sugar
½ cup thinly sliced leeks
¼ cup dry white wine
½ cup chicken broth
1 tsp red wine vinegar
¼ tsp red pepper flakes
4 oz. dry bucatini or spaghetti
1 cup fresh spinach leaves
¼ tsp minced fresh thyme

Bring a pot of salted water to a boil for the bucatini.

Mince garlic for the bread crumbs in a food processor. Add cubed bread, and process until coarse. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.

Sauté bacon for the pasta in a large nonstick skillet over medium heat. Cook until crisp and then drain pieces on a paper towel-lined plate. Pour off all but 1 tbsp drippings.

Caramelize tomatoes and sugar in the drippings over medium heat. Cook until tomatoes begin to brown, about 5 minutes. Add leeks, sauté until wilted, 3-4 minutes.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar, and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.

Cook bucatini in boiling water according to the package directions. Add spinach, thyme, and bacon pieces to sauce. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat with sauce. Season with salt and then divide pasta between plates. Sprinkle pasta with reserved bacon pieces and bread crumbs before serving.

From Cuisine at Home Magazine Free Preview Issue