Wednesday, August 15, 2012


1 large bag of fresh spinach
6 slices of bacon
1 can (14.5 oz) of diced tomatoes
1 tablespoon fresh chopped garlic
fennel seeds
dried basil, or fresh if you have it on hand
salt and pepper, to taste
1 lb. trottole, cooked al dente

Boil large pot of water to cook pasta. Take bacon, cut into small pieces and cook in a deep skillet until nicely crisped. Remove from pan and drain on paper towels. Drop some of the bacon fat into the water for your pasta. Discard remaining bacon fat except for what you would normally use to sautee. Brown chopped garlic, then add diced tomatoes. Season with fennel seeds, basil, salt and pepper. Let simmer for a few minutes. Don’t let it caramelize. When water comes to a boil, cook pasta. While pasta is cooking, drop spinach into a colander. Once the pasta is cooked, drain it into the spinach-filled colander. This should nicely wilt your spinach. Toss gently. Return the drained pasta and spinach to your pot and add the crispy bacon bits. Do a little more gentle tossing. Spoon up your pasta into your favorite pasta bowl, put a few generous spoonfuls of your sauce on it and top with some freshly grated parmigiano reggiano.

bacon recipe courtesy of: Mag Lu Tayo!—Esmilla Family Recipes, February 28, 2011

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