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Bacon, Lettuce, and Tomato Bucatini with Garlic Bread Crumbs

1 clove garlic
1 cup bread crumbs
1 tsp olive oil
2 strips bacon, diced
1 c halved grape tomatoes
1/2 tsp sugar
1/2 c thinly sliced leeks
1/4 c dry white wine
1/2 c chicken broth
1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 c fresh spinach leaves
1/4 tsp minced fresh thyme
salt and pepper

Heat oil in a nonstick skillet over medium heat; add crumbs and toast until golden, stirring often.  Season with salt and pepper, set aside.

Cook bacon until crisp.  Remove with a slotted spoon to paper towel lined plate.

Caramelize tomatoes and sugar in bacon drippings over medium heat until golden brown.  Add leeks, sauté until wilted.

Deglaze skillet with wine; simmer until liquid in nearly evaporated.  Add broth, vinegar, and pepper flakes.  Simmer until reduced by a third.

Cook bucatini in boiling water according to package directions.  Add the spinach, thyme, and cooked bacon to the tomato mixture.  Transfer cooked pasta from cooking water to skillet with salt.  Divide pasta among plates and sprinkle with bread crumbs.