5-25-11
Spaghetti with baby broccoli, diced tomatoes, and bacon
INGREDIENTS:
Pasta
1 can diced tomatoes
Olive oil, garlic, green onions
3 pieces Bacon cut into ½” pieces
Basil, Oregano
Baby broccoli florets, chopped
PROCESS:
Place the diced tomatoes, with their juice in a small bowl and add 1 clove of finely chopped garlic, olive oil, basil, oregano, and salt, and set aside. Today’s tomatoes were prepared 24 hrs earlier.
Cook the bacon, remove and set aside on paper towels, and discard the fat. Saute the garlic and green onions in olive oil along with red pepper flakes. Remove the garlic and discard, and add the broccoli with a splash of white wine. Cook for 5 minutes, then add the tomatoes and simmer.
Add the pasta to the pan, mix well, and sprinkle with the bacon and drizzle w olive oil.
COMMENTS:
This was incredibly good, with a very distinct flavor. I think preparing the tomatoes 24 hours earlier gave them time to “ripen”. (They were originally intended to be used in a bruschetta lunch.)
Sadly there were no leftovers or me to share with Keyth.
Regarding my wife's coat...she has ice blood in her body and is the only person I know who is cold in 80 degree weather.
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