Wednesday, January 18, 2012


2 strips bacon, diced
olive oil
4 cloves garlic, sliced thin
1 red onion, slivered
1/4 cup sundried tomatoes, julienned
1 small head cauliflower, cut into florets
small handful torn basil and chopped parsley
1 pound strozzapreti, or pasta shape of your choice
salt and pepper to taste
grated parmesan

In a large skillet with high sides, saute bacon in olive oil. When bacon begins to get crisp add onions and garlic and saute until golden. Add sundried tomatoes and toss. Add cauliflower florets and saute until tender-crisp. Meanwhile, boil pasta until al dente. Drain, reserving a cup of pasta cooking water. Add pasta to skillet along with cooking water, a handful of grated parmesan and herbs. Toss everything together and serve with additional grated parmesan on top.

bacon recipe courtesy of: farm + house + table, January 22, 2010

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