Bacon and Tomato sandwiches are classic--we have ours pan grilled in butter with a smear of Miracle Whip and salt. Here is the same flavor profile with a few key additions: rosemary, pine nuts and Romano cheese.
8 slices bacon
1/4 cup pine nuts
1 tablespoon minced fresh rosemary
1 cup halved grape tomatoes
1/2 cup freshly grated Romano cheese
8 ounces pasta shells (I use whole grain)
Place a large sauce pan filled with 2 quarts of salted water on stove and bring to a boil. Heat a skillet to medium high heat. Snip 1/2 inch pieces of bacon into hot skillet and cook until bacon is almost done, stirring frequently. Remove all but about 2 tablespoons of the bacon fat. Reduce heat to medium and add in pine nuts. Continue cooking and stirring for about 1 minute. Add in rosemary and cook another minute. Add tomatoes, toss and turn off heat. Cook pasta to al dente (about 7 minutes for medium shells). Stir bacon tomato mixture into hot shells along with 1/4 cup cheese. Serve hot with additional cheese on top.
Pasta is one of my favorite go to meals. Simple ingredients can transform into something special when given an Italian twist. How did they get to be such good cooks? Fresh herbs and veggies are remarkable and bacon makes any meal tastier.