Tomato Bacon Capellini
A simple, but elegant pasta recipe for two that features thin capellini tossed with crispy bacon and juicy tomatoes, seasoned with garlic, onions and basil.
Servings: 3 servings
- 5 ounces capellini pasta
- 8 ounces thick-cut bacon
- 3 medium tomato, diced
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 ounces grated Parmesan cheese
In a large skillet, cook the bacon until crispy. Remove the bacon from the pan and discard all but 2 tablespoons of the grease. Meanwhile, cook the capellini according to the package directions.
Sauté the onion and garlic in the bacon grease in the same skillet until tender. Add the tomatoes, basil, salt, and pepper and cook until slightly softened and bubbly. Stir in the bacon.
Toss the capellini in the skillet with the tomato mixture. Serve with Parmesan cheese, if desired.
Calories: 572kcal | Carbohydrates: 37g | Protein: 23g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1180mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g | Vitamin A: 191IU | Calcium: 224mg | Iron: 1mg