Tomato Bacon Pasta
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Tomato bacon pasta is a tasty meal you can whip up in just 15 minutes. This quick and easy dish combines crispy bacon, garlic, and tomatoes for a flavorful sauce that coats your pasta perfectly. You’ll love how the salty bacon pairs with the sweet tomatoes to create a mouthwatering meal.
The recipe is simple to follow and uses basic ingredients you likely have in your kitchen. You’ll start by cooking the pasta, then frying up the bacon with garlic and onions.
The sauce comes together quickly with canned tomatoes and a splash of pasta water. It’s a great option for busy weeknights when you want something delicious but don’t have much time to cook.
Exact Ingredients List
Here’s what you’ll need to make this yummy tomato bacon pasta:
• 5 oz (160g) spaghetti or long pasta
• 1 tsp olive oil or butter
• 5-6 oz (150-180g) diced bacon
• 1 minced garlic clove
• 1/2 finely diced onion (brown, white, or yellow)
• 14 oz (400g) canned crushed tomatoes
• Salt and pepper to taste
• Pinch of sugar (optional)
• Extra virgin olive oil for drizzling
• Chopped fresh parsley for garnish
This recipe serves 2 people. You can easily double it if you’re cooking for more.
Make sure to have all these ingredients ready before you start cooking. The pasta comes together quickly, so being prepared will make the process smoother.
Don’t forget to save some pasta water before draining! It’s key for getting a silky sauce that clings to the noodles.
Instructions
Get your ingredients ready before you start cooking. This dish comes together fast!
Boil a big pot of salted water. Cook the pasta for 2 minutes less than the package says.
While the pasta cooks, heat oil in a skillet. Add bacon and cook for 1 minute. Toss in garlic and onion. Cook for 3 more minutes until the onion looks clear and bacon turns golden.
Save some pasta water in a mug. Pour 1/2 cup into the skillet. Let it bubble and stir to get all the yummy bits off the pan.
Add tomatoes and let them simmer for 2 minutes. Turn the heat down a bit.
Use tongs to move the pasta right from the pot to the skillet. If you already drained it, that’s okay too.
Gently toss everything with two spoons for 2 minutes. The sauce should coat the pasta. If it looks dry, add a splash of pasta water.
Taste and add salt and pepper if needed. Remember, bacon is salty!
Serve your pasta right away. Top with parmesan, parsley, and a drizzle of olive oil if you like.
Possible Substitutes List
You can easily swap out some ingredients in this tomato bacon pasta recipe. Here are some tasty options:
Pasta:
- Penne or rigatoni for a chunkier bite
- Whole wheat pasta for added fiber
- Gluten-free pasta if needed
Protein:
- Pancetta instead of bacon
- Turkey bacon for a leaner choice
- Diced chicken breast for a change
Veggies:
- Add mushrooms for earthiness
- Toss in spinach for extra greens
- Try bell peppers for crunch and color
Sauce:
- Use fresh diced tomatoes in summer
- Try vodka sauce for creaminess
- Swap crushed tomatoes for tomato puree
Don’t forget, you can always mix and match these swaps. Play around with flavors you like best. The recipe is pretty flexible, so have fun with it!
How To Make It Diabetes-Friendly
To make this tomato bacon pasta more diabetes-friendly, try these simple swaps:
Use whole wheat pasta instead of regular spaghetti. It has more fiber and a lower glycemic index.
Cut the pasta amount to 120g (4 oz) and add extra veggies like zucchini noodles or bell peppers.
Reduce the bacon to 100g (3.5 oz) and choose a lean, low-sodium version.
Skip the sugar in the sauce. The natural sweetness from the tomatoes is enough.
Add more garlic and herbs for flavor without extra calories.
Remember to watch your portion size. Aim for 1 cup of cooked pasta per serving.
Try pairing your meal with a side salad to add nutrients and help fill you up. This way, you can enjoy a tasty pasta dish while keeping your blood sugar in check.
Tips, Tricks & Storing
For the best taste, use fresh ingredients. Chop the bacon into small pieces for even cooking. Cook the pasta just shy of al dente – it will finish cooking in the sauce.
Save some pasta water! This starchy liquid helps create a silky sauce. Add it gradually to reach your desired consistency.
No crushed tomatoes? Use diced or whole peeled tomatoes and mash them as they cook. A splash of red wine can add depth to the sauce.
Try different pasta shapes like penne or fusilli – they hold the sauce well. For a veggie boost, toss in some spinach or peas near the end of cooking.
Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stove with a splash of water to loosen the sauce. Avoid microwaving as it can make the pasta chewy.
Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.