Thursday, September 29, 2011

Bacon Tomato Pasta (Homemade Pasta)

A few years ago when my husband and I met, I directed one of our many conversations to food, more specifically, his favorite foods. Like most men, bacon was on the list, along with pasta. Which got me working in the kitchen to create this recipe for him. In fact, this recipe even made it to our wedding, on the back of the seating cards for our reception. 

Nostalgia hits me each time I make this recipe. Remembering the insecurities and excitement of falling in love, recalling the first impressions and then a deeper knowledge of my husband, celebrating the years we have had since then.

I roll pasta and think of the first brush of fingertips and the comfort of a hand that still secretly squeezes mine when we are thinking the same thing and can't verbalize it. If happiness could be portrayed through food, Bacon Tomato Pasta would be one of my happiest dishes to create. I hope to pass some of that happiness to you.

Bacon Tomato Pasta
Source: original recipe

1    lb. bacon, chopped into small pieces
1    container cherry tomatoes, halved
1    teaspoon crushed red pepper
1    teaspoon Italian seasoning
2    teaspoons dried basil
2    tablespoons olive oil, more as needed
1    lb. cooked pasta, such as linguini, spaghetti, or angel hair

In a high sided pan, fry bacon over medium high heat, about 3-5 minutes. Add tomato halves, crushed red pepper, Italian seasoning, basil and olive oil. Cook for another 5 minutes until tomatoes have softened. Toss with cooked pasta, adding more olive oil, if needed.

Harmony's Thoughts
No need to use homemade pasta. The majority of the time I use Barilla dry pasta.

Harmony's Basic Pasta
Source: original recipe

1    cup high gluten flour (all-purpose or bread flour will work)
1/2 cup Semolina flour
1/2 teaspoon salt (optional)
2    eggs
2    tablespoons olive oil
1    tablespoon water
Combine flours and salt. Add eggs, olive oil and water. Mix to make a stiff dough. Knead dough 10 minutes or until dough is elastic. Cover with a towel or plastic wrap and let rest 30 minutes.

Using a rolling pin or pasta roller, roll out to desired thickness and cut as desired. 


Bring a large pot of salted water to boil; add pasta and cook until tender about 4 minutes. Pasta can also be dried and stored in the refrigerator up to 2 weeks.

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