LINGUINI POMODORO WITH CRISP BACON
This recipe is from the Canadian Cheese company. Excellent! I use only 1/3 of a package of linguine cut the cheese in 1/2 and leave the rest of the ingredients the same for a saucy meal for 2.
Provided by soulmatesforever
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in large saucepan over medium-high heat until crisp.
- Drain, reserving 3 tbsp drippings; set bacon aside.
- Return reserved drippings to pan.
- Add onion and garlic and saute over medium-high heat until softened.
- Add and break up tomatoes with their juice, soy sauce and basil.
- Bring to boil, reduce heat and simmer 10 minutes, uncovered.
- Meanwhile, cook linguini, drain and place in large bowl.
- Stir parsley into sauce and add to linguini.
- Toss well to coat.
- Divide pasta among serving bowls.
- Sprinkle each with mozzarella, cooked bacon and tomatos, parmesan and hot pepper flakes to taste.
Nutrition Facts : Calories 309.4, Fat 21.9, SaturatedFat 9.5, Cholesterol 48.7, Sodium 804.2, Carbohydrate 14.1, Fiber 3.2, Sugar 7.4, Protein 15.6
LINGUINE WITH BACON AND ONIONS (LIDIA BASTIANICH)
If you cannot find slab bacon, use the thickest sliced supermarket bacon you can find. Just be sure not to overcook it. If you prefer, you can pour off all the bacon fat after browning the bacon and replace it with an equal amount of olive oil, but remember, the bacon fat has a much more pronounced flavor. If you don't have the stock called for in the recipe, just use water from the pasta pot. .
Provided by Brookelynne26
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
- Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.
- The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.
- Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.
Nutrition Facts : Calories 563.3, Fat 24.6, SaturatedFat 8.3, Cholesterol 123.4, Sodium 667.2, Carbohydrate 63, Fiber 3.1, Sugar 3.7, Protein 21.2
FRANK SINATRA"S LINGUINE DI POMODORO
I found this recipe in an old magazine that featured pasta recipes from famous Italian-Americans. I first made this dish with regular ham.
Provided by linguinelisa
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 quart saucepan heat olive oil. Add onion and saute until golden brown.
- Add can tomatoes, basil, salt and pepper and bring to a boil. Lower heat, cover and simmer 30 minutes. Add prosciutto and butter and simmer 15 minutes more. Keep covered while linguine is cooking.
- Cook linguine according to package directions for al dente. Drain and toss with sauce. Serve on warm platter and sprinkle with Parmesan cheese.
PASTA AL POMODORO
Pomodoro, the Italian word for tomato, comes from pomo d'oro ("golden apple"), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you'd like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither.
Provided by Eric Kim
Categories dinner, lunch, pastas, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
- Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
- Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
- Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.
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