Penne With Grape Tomatoes, Bacon And Peas. Listening To David Tattersall.

That’s funny. Typewriters, not so much.

Margins, correction paper, ink ribbons. Ugh. Nostalgic, but I am still in awe of the word processor. Fonts, delete, no insert-
ing those dashes at the end of the margin.

Nope. Typewriters and back to work women have nothing to do with today’s post.

Just a simple pasta dish that makes January feel a little bit more like July.

Penne With Grape Tomatoes, Bacon And Peas

Ingredients:

1 pound penne
3 tablespoons extra virgin olive oil
1/4 pound bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped
1/2 cup dry white wine
2 pints grape tomatoes
1/2 cup frozen peas
A few basil leaves, torn
Parmesan, shredded, for topping

Directions:

1. Bring a large pot of water to a boil, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water.

2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the bacon and cook until the fat is rendered, about 3 minutes. Add the onion and garlic and cook, stirring, for 3 minutes. Stir in the wine to deglaze the pan.

3. Add the tomatoes; season with salt and pepper. Cover the pan tightly and cook until the tomatoes burst, 10-12 minutes. Stir in the peas and basil.

4. Add the pasta and reserved cooking water to the sauce; toss to combine. Serve topped with cheese.

Serves 4

Recipe from Everyday With Rachael Ray Magazine