Hello Red Couch Readers! We have been making this pasta, on and off last summer and this summer. It was a recipe that my daughter Talley and I came up with last summer. It is filled with some of my favorite ingredients. Even those that don't like fresh tomatoes, love the sun-dried tomatoes in this pasta. The sun-dried tomatoes just gives the pasta a wonderful zing.
Here is a close-up of the pasta.
Sun-Dried Tomato Bacon Parmesan Pasta
1 (16 - ounce) package of pasta -- we used Rotini, but any pasta will do
1-1/2 cups sun-dried tomatoes, cut in small pieces -- we use the tomatoes in a plastic pouch (not in oil)
1-1/2 cups onion, diced - we used a sweet onion
2 cloves garlic, diced
1/2 cup extra virgin olive oil
1/2 teaspoon ground pepper
1 pinch red pepper flakes
1 (12-ounce) package bacon, cooked until brown and then crumbled
1 (5 ounce) container shredded Parmesan -- we use the kind from the deli.
Basil, for garnish, optional
In a large pot, cook pasta according to directions, drain and set aside. In a large dutch oven, put sun-dried tomatoes, onion, garlic, and olive oil. Saute the onion, sun-dried tomato, garlic, and olive oil in the dutch oven for about 6 minutes, or until the onion is soft. Add the ground pepper and the red pepper flakes. Add the bacon and heat thoroughly. Remove from heat. In a large serving bowl, add pasta and sun-dried tomato mixture. Cool, then add Parmesan cheese and garnish with basil. Serve hot or cool.
Note: This is a really, no-fuss recipe, and it can be adapted to your needs -- add less oil or more sun-dried tomatoes.
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