Tuesday, November 16, 2010
Bacon, Scallions, and Tomatoes Rotini
Here are all the ingredients for the dish:
1 small bunch of scallions
7 roma tomatoes
1 tsp minced garlic (not pictured, I forgot to include it)
parmeseano reggano cheese
I cut the bacon across the slices into 1/2 inch pieces. I put it in a large non-stick skillet and cooked it over medium heat. Be careful not to fry the bacon or over cook it. You don't want it to be crunch or too darkly cooked. DO NOT DRAIN THE BACON. The bacon grease makes this sauce fantastic.
Meanwhile, cook the pasta according to directions on the box.
Then I washed and sliced the scallions:
Then I turned the heat down on the bacon to a simmer. I added the scallions and the garlic to the bacon at this point:
When the pasta is cooked and drained, mix the pasta well with the tomato sauce. Then serve with the parmeasano reggano cheese grated on top: