Smoked Bacon & Tomato Pasta

The last few months have been a world wind of travel. India gave me some great insights into spices and the west coast of fresh produce and farm to table. While I enjoy travel it has done 2 things, ensured that I have not written my blog in a while and it has been a while since I just pottered around my kitchen. The thing I love to do is understand what to do with things left in my fridge and see how many items I can get into my dish. Given the limited ingredients , it was my only option to do a nice rich tomato sauce and pasta, the secret weapon was the Irish bacon my friend had given me !! Why is Irish bacon so good well its little Irish Piggies that we feed with golden grass and frosted lucky charms AND its back bacon and that means the cut  includes one piece of the pork loin and one piece of the pork belly on the same cut ! The rich smokey flavor lends itself well to a nice tomato base ! I was tempted this morning to use it for an Irish breakfast and may need to bribe someone to smuggle in some more !

I feel that I should make up some lie that I got this recipe from an old Italian grandma I met along the way, like the grandma below but alas nothing that fancy. It was just me in my kitchen on a Sunday afternoon and as simple as this dish is, it really is delicious ! Enjoy !

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Ingredients for Smoked Bacon and Tomato Sauce

  • 10 chopped plum tomatoes or any tomatoes you have left over
  • 1 red onion, roughly diced
  • 3 cloves garlic, chopped
  • 1 large carrot
  • 10+ cloves of garlic roughly chopped
  • Small bunch basil
  • 1 pack of smoked bacon
  • 1 pack of gluten-free linguine
  • Some chili flakes
  • Parmasen
  • Sea salt, freshly ground black pepper, oregano (pinch)_ and Olive oil

1) Grill/Broil the bacon to make sure the healthiest of cooking. When 1/2 cooked on both sides, take out and roughly chop

2) Tomato Sauce

    • Pre Heat the oven to 400
    • If the tomatoes are large boil water, deep drop the tomato and then shock them in cold water. This will help you peel the tomato and take the skin off

getting tomato pealed

    • Put all tomatoes, garlic on a baking tray with some basil and cook for around 30 minutes.

roasting

      • After the garlic and tomato are soft, blend in food processor and take them and put them through a mesh colander to avoid having the seeds or too much pulp.

puree tomato

    • Warm olive oil in a large, heavy-bottomed pot over medium heat. Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic, roughly chopped carrots, some baby tomatoes and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally.
    • Add roughly chopped bacon and stir.

Coming together

    • Add in the tomato puree and pop on low heat and let simmer for 1.5 hours slowly

Final sauce

    • Boil some water and cook pasta

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    • Serve and add basil and parmesan to taste.

grated cheese

Final product