Sunday, October 07, 2012


makes four servings

Kosher salt for pasta water
1/2 pound (8 ounces) bacon, chopped
1 medium onion, chopped
2 cloves garlic, smashed (with the flat side of a large knife) and peeled
1 package (10 ounces) chopped spinach, thawed and drained completely dry
1 can (28 ounces) whole peeled tomatoes, chopped
1 pound (16 ounces) gluten-free fusilli (or other short, fat pasta)
1/2 stick (4 tablespoons) unsalted butter

Set a large pot of water to boil, and salt it liberally with kosher salt. While the water is boiling, in a large sauté pan over medium-high heat, cook the bacon until most of its fat is rendered (about 5 to 7 minutes), stirring frequently.  Add the onion and garlic, and cook, still stirring frequently, until the onion is translucent and the garlic is soft and fragrant (about 5 to 7 minutes more). If you’re not a big fan of garlic, remove and discard the smashed cloves.  They’ve done their job.  Add the spinach and tomatoes, and stir to combine well. When the water boils, cook the pasta according to package directions, and then drain it, leave a bit of the pasta water behind with the pasta.  Add the butter to the hot pasta, and toss until the butter melts. Add the pasta to the bacon-spinach-tomato mixture, and toss gently to combine everything in a large bowl. Serve immediately.

bacon recipe courtesy of: Nicole Hunn, Gluten-Free on a Shoestring, March 31, 2010

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