tomato onion arugula bacon spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp olive oil2 pints cherry tomatoes1 red onion chopped1 tsp salt1 tsp sugar6 slices bacon3 cloves garlic1 cup arugula1-2 tbsp pesto genovese to taste2 oz shredded Parmesan/reggiano1 box barilla plus spaghettired pepper to taste
Boil Pasta. Slice tomatoes in halves, chop red onion, combine with olive oil, salt, sugar in baking pan and roast at 400 for 20 minutes. Broil an additional 3 minutes or until tomato skins are bubbly/crisp, then keep warm. Cook bacon in saucepan till crispy, remove and add garlic to hot bacon fat, then stir in onion/tomato mixture. Crumble bacon and add to saucepan. Once pasta is cooked drain but reserve 1/2 cup pasta water, toss pasta with contents of saucepan, add pasta water, arugula and Parmesan to taste.
Serving Size: makes 4-8 servings depending on how hungry you are
Serving Size: makes 4-8 servings depending on how hungry you are
Nutritional Info Amount Per Serving
- Calories: 426.9
- Total Fat: 13.0 g
- Cholesterol: 13.9 mg
- Sodium: 333.6 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 7.3 g
- Protein: 21.0 g
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