Bacon, Lettuce, & Tomato Bucatini with Garlic Bread Crumbs

This tasty trio - bacon, lettuce, and tomato is an all time favorite. Savor it any time of the year in this super-flavorful pasta dish.

Makes 2 servings
Total Time: about 45 minutes

FOR THE GARLIC BREAD CRUMBS
1 clove garlic
1 cup Italian bread cubes
1 teaspoon olive oil
salt to taste

FOR THE PASTA
2 strips bacon, diced
1 cup halved grape tomatoes
1/2 teaspoon sugar
1/2 cup thinly sliced leeks
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 teaspoon red wine vinegar
1/4 teaspoon red pepper flakes
4 ounces dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 teaspoon minced fresh thyme

Bring a pot of salted water to a boil for the pasta.

Mince garlic for the bread crumbs in a food processor. Add cubed bread and process until coarse.

Heat oil in a nonstick skillet over medium heat; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt; set aside.

Cook bacon for the pasta in a large nonstick skillet over medium heat until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Pour off all but 1 tablespoon drippings.

Caramelize tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown, 5 minutes. Add leeks; saute until wilted, 3-4 minutes.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add broth, vinegar, and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.

Cook bucatini in boiling water according to package directions. Add the spinach, thyme, and cooked bacon to the tomato mixture. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat; season  with salt. Divide pasta among plates and sprinkle with bread crumbs.



Nutritional Facts per serving:
Cal: 419
Total fat: 13g
Sat fat: 4g
Chol: 5mg
Sodium: 32mg
Carbs: 28g
Fiber: 5g
Protein: 5g