Burst Tomatoes And Bacon Food

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BACON-TOMATO LINGUINE



Bacon-Tomato Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces fresh linguine
6 slices bacon, cut into 1/2-inch pieces
3 cups cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
1 teaspoon finely grated lemon zest
Freshly ground pepper
1 cup fresh basil, torn

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
  • Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
  • Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

BACON AND TOMATO PASTA



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
  • In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
  • Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

TAGLIATELLE WITH BACON, BURST CHERRY TOMATOES AND ARUGULA



Tagliatelle with Bacon, Burst Cherry Tomatoes and Arugula image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

Extra-virgin olive oil
4 ounces slab bacon, cut into 1/4-inch dice
3 cloves garlic, smashed
Pinch crushed red pepper
1 pint cherry tomatoes, assorted colors
1 1/2 cups chicken stock
Kosher salt
1 recipe Chef Anne's All-Purpose Pasta Dough, cut into tagliatelle, 1/4-inch wide pasta pieces
1 1/2 cups baby arugula
Big fat finishing oil
1/2 cup freshly grated Parmigiano
1 pound all-purpose flour
4 whole eggs, plus 1 egg yolk
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water (or more if needed)
Kosher salt

Steps:

  • Coat a large wide pan with olive oil. Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes.
  • Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome.
  • Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately.
  • Put the all-purpose flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt.
  • Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
  • Roll and cut the pasta into desired shape. How smooth and supple!

BURST TOMATOES AND BACON



Burst Tomatoes and Bacon image

Make and share this Burst Tomatoes and Bacon recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 2

4 slices bacon
2 pints heirloom cherry tomatoes

Steps:

  • In a cast-iron pan over medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate.
  • Remove all but 1 tablespoon of the bacon fat from the pan.
  • Add the tomatoes and swirl them around the pan so they are fully coated in the bacon fat and glossy; add more bacon fat if needed.
  • Cook the tomatoes until they are plump and about to burst, about 5 minutes. Remove to a serving dish and crumble the bacon on top. Serve immediately.

Nutrition Facts : Calories 63.5, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.4, Sodium 74.1, Carbohydrate 5.8, Fiber 1.8, Sugar 3.9, Protein 2.2

SPAGHETTINI WITH BURST CHERRY TOMATOES



Spaghettini With Burst Cherry Tomatoes image

This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. "As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slower-cooked versions," the authors write.

Provided by Chef Kate

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
2 pints cherry tomatoes (mixed heirloom, currant tomatoes and grape tomatoes)
1/2 teaspoon fine sea salt
2 garlic cloves, thinly sliced
1 lb spaghettini or 1 lb spaghetti
1/3 cup basil, leaves. thinly sliced fresh
1 1/2 cups parmesan cheese, freshly grated
fresh ground pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
  • Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
  • Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
  • Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining ¾ cup cheese; toss.
  • Season with pepper.

Nutrition Facts : Calories 733.8, Fat 26.3, SaturatedFat 8.7, Cholesterol 33, Sodium 879, Carbohydrate 93, Fiber 5.5, Sugar 7.3, Protein 30.8

OVEN ROASTED TOMATOES WITH BASIL AND BACON



Oven Roasted Tomatoes With Basil and Bacon image

Another Donna Hay classic recipe perfect for fall when there is an abundance of fresh vine ripened tomatoes!

Provided by Carol in Oz

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

6 roma tomatoes
250 g cherry tomatoes
4 slices bacon
1 cup basil leaves
salt and pepper
2 garlic cloves
olive oil

Steps:

  • Preheat oven to 180°C
  • Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.
  • Drizzle lightly with olive oil.
  • Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.

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