Bacon and Tomato Pasta

4-6 Servings

1 pound thick-cut Maple Cured Bacon

2 tablespoons Extra Virgin Olive Oil

1/2 cup diced Shallots

1 teaspoon Red Chili Pepper Flakes

3 tablespoons Minced Garlic

2 cups Cherry Tomatoes, quartered

1/4 cup Pitted Kalamata Olives (Optional)

1/4 cup White Wine

4 tablespoons fresh Basil

1/4 cup freshly grated Parmesan Cheese

Salt and freshly ground Black pepper

16 ounces Dry Pasta

2 tablespoons Kosher Salt

1 tablespoon Extra Virgin Olive Oil

Directions

Prepare spaghetti as you normally would, adding salt to water and about a tablespoon of olive oil. (Cook al dente. Do not overcook) When done cooking, drain, toss with olive oil to coat, and set aside, covered.

Saute bacon over medium heat until crispy. Remove bacon from pan and drain on paper towel. Remove all but about ¼ of the bacon fat from the pan, and add 3 tablespoons extra-virgin olive oil, onions, and red chili pepper flakes.

Cook over medium heat until onions are translucent - about 2 minutes. Add garlic, cook for 2 minutes then add tomatoes, salt and pepper. Saute for 5 minutes. Add white wine to pan to deglaze. Add basil and bacon (and Olives). Cook for about thirty seconds.

While still warm, add pasta back to the pan and toss. Taste for seasoning.

Turn out into large bowl and toss with Parmesan Cheese. Serve immediately.

Pair with Sauvignon Blanc, Vinho Verde, Dry Rose or a dry Riesling.

The Wine Cellar, San Marcos

Brian Montgomery, Chef and Owner