| 2 | tablespoons olive or vegetable oil |
| 1 | tablespoon chopped fresh parsley |
| 1 | teaspoon chopped fresh thyme leaves |
| 1 | medium onion, thinly sliced |
| 1 | red jalapeño chile, seeded and finely chopped |
| 1/4 | pound sliced bacon, cut into 1-inch pieces |
| 1 | tablespoon balsamic vinegar |
| 4 | cups chopped plum (Roma) tomatoes |
| 1 | package (16 ounces) bucatini pasta |
Serve with...
Peas with Mushrooms and Thyme
Total Time:
10 min
| 1. | In 4-quart Dutch oven or 12-inch skillet, heat oil over medium-high heat. Cook parsley, thyme, onion and chile in oil about 3 minutes, stirring frequently, just until onion is soft. |
| 2. | Stir in bacon. Cook about 8 minutes, stirring occasionally, until bacon is crisp. Drain fat, reserving 2 tablespoons; discard remaining fat. |
| 3. | Stir vinegar into bacon mixture; cook until evaporated. Stir in tomatoes and reserved bacon fat. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. |
| 4. | Meanwhile, cook and drain pasta as directed on package. Add pasta to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until pasta is evenly coated. |
|
| Two 28-ounce cans Italian-style pear-shaped tomatoes, drained and chopped, can be substituted for the fresh tomatoes. |
|
| Bucatini is a long hollow noodle that resembles a drinking straw. It originated in Naples and the word bucato means, "with a hole." |
|
| You can use spaghetti for the bucatini. |
Nutrition Information:
380 ( 80); 9g ( 2g, ncg); 5mg; 100mg; 67g ( 5g, ncg); 13g 14%; 32%; 2%; 20% 4 ; 0 ; 1 ; 1 nc