Bacon And Tomato Pasta

Ingredients

  • 2 cups of Divine Flavor's Roma tomatoes, diced
  • 16 ounces spaghetti pasta
  • 1 pound thick-cut bacon or pancetta, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cup red onion, diced
  • 1 teaspoon red chili flakes
  • 3 tablespoons garlic, minced
  • 1/4 cup red wine
  • 4 tablespoons basil, chiffonade
  • 1/4 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 2 tablespoons kosher salt

Instructions

In a large stock pot boil 3 quarts of water. When boiling add 2 tablespoons of kosher salt and the pasta. Cook until the pasta is al dente.

In a large sauté pan over medium heat, add bacon and sauté until bacon is crispy. Remove bacon and drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes to pan. Cook until onions are translucent. Then add garlic cook for 2 minutes. Next add tomatoes and sauté for 5 minutes. Afterwards deglaze the pan with wine.

Drain pasta and add to the pan with the tomato mixture. Lastly add basil and bacon and then toss with parmesan, salt, and pepper to taste.

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