161. PAPPARDELLE, BACON, and ZUCCHINI with WARM TOMATO VINAIGRETTE

serves 4 to 6


2 small shallots, minced
4 tablespoons sherry vinegar
2 cups tomato concasse (see note)
kosher salt
freshly ground black pepper
2/3 cup extra virgin olive oil, plus more for the zucchini
3 tablespoons minced fresh flat-leaf parsley
3 medium zucchini, 5-6 inches long, cut lengthwise into very thin strips
8 oz. pappardelle
4 to 6 slices bacon, cut in half lengthwise

Put the shallots in a medium bowl, pour the vinegar over them, and set aside for 15 or 20 minutes. Stir in the tomato concasse, season with salt and pepper, and stir in the olive oil and two tablespoons of the parsley. Taste, correct the seasoning, and set aside.

Fill a large pot two-thirds full with water, add a tablespoon of kosher salt, and bring to a boil over high heat. Add the pasta, stir, and cook until al dente; check the package for the exact cooking time and taste during the last minute or so to determine exactly when the pasta is done. (If you are using fresh rather than dried pasta, do not cook it until the bacon is fried).

Meanwhile, set a ridged frying pan or a sauté pan over medium heat, brush the zucchini strips with a little olive oil, and fry them, turning once, for 6 to 8 minutes, until they are tender. Remove from the heat and keep warm.

Fry the bacon until it is just barely crisp. Drain it on a brown paper bag.

When the pasta is tender, drain it and put it into a wide serving bowl. Add the zucchini strips, bacon, and half the tomato vinaigrette, and toss together very gently. Spoon the remaining vinaigrette over the mixture, sprinkle the remaining parsley on top, and serve immediately.


courtesy of: The BLT Cookbook, by Michele Anna Jordan. New York: HarperCollins, 2003, pp. 106-107