BBT Pasta

IMG_6566 (3)BBT pasta! Have you ever heard of that? Probably not since it consists of what was left in my fridge that I needed to use up tonight. I had planned on doing a lot of cooking the last couple of days, but then we decided to take a last-minute trip to Telluride and I didn’t cook at all. Today was my last day off for a while and the next couple of weeks are going to be pretty busy for us, so whatever needed to be used had to go into dinner tonight, get frozen, or be thrown away. I really, really dislike throwing food away because it feels like such a waste.

A quick look in the refrigerator revealed some bacon, a couple of roma tomatoes, and bell peppers. My pantry had plenty of different kinds of pasta in it and I IMG_6560 (2)always have an assortment of other things that I can add to meals, so I came up with a basic idea of BBT Pasta, or Bacon, Bell Pepper, & Tomato Pasta! It sounded good and Jack loves pasta, so I began…

I started by slicing the tomatoes lengthwise into quarters, and then slicing the quarters very thinly. I had a pan heating on thIMG_6561 (2)e stove with a little oil in it to which I added the tomatoes and started them cooking. My goal was to cook them so they were somewhat browned. I know you may be thinking that it seems silly to do that, but I didn’t want chunks of tomatoes, I didn’t want tomato sauce, and even though the tomatoes cook to practically nothing, they still add a nice, somewhat sweet flavor to the finished pasta that I wouldn’t want to do without!

Another pan was heating on the stove and to that IMG_6562 (3)I added the bacon which was cut into small pieces. Be sure to stir the tomatoes and bacon so neither sticks to their pans and they’re evenly cooked.

While the tomatoes and bacon were cooking, water was heating for the pasta. After bringing the water to a boil, I added 12 ounces of fettuchini, but you can use any kind of pasta that you would like, and returned it to a boIMG_6565 (3)il. Cook the pasta until it’s done, according to package directions and your personal taste.

I used about 1/2 each red and orange bell pepper (the other halves of each of these got put into the freezer for later use) and cut them into thick rings/slices and then into quarters. Adding them to the pan with the tomatoes, they cooked until crisp-tender and then I added 1/2 cup chopped pepperocini’s, one tablespoon minced garlic, and 1 teaspoon crushed red pepper to the pan. If you don’t like spicy, cut the pepperocini’s to 1/4 cup and the crushed red pepper to 1/2 teaspoon.

When pasta IMG_6566 (3)is done, drain it. Add the vegetable mixture to the bacon and stir. Note: I didn’t drain the bacon grease (there wasn’t much), but instead used it to coat the pasta. Pour pasta into pan with bacon and vegetables and stir to evenly coat pasta. Place on plates or into a serving bowl and top with a little mozzarella or other white cheese. Serve.

BBT Pasta

  • Servings: 6
  • Time: 30-45 minutes
  • Difficulty: easy
  • Print

1/2 pound bacon

12 ounces pasta of your choice (I used fettuchini)

2 roma tomatoes

1/2 each red and orange bell pepper

1/2 cup pepperocini (or 1/4 cup if you don’t like spicy)

1 tablespoon minced garlic

1 teaspoon crushed red pepper (or 1/2 teaspoon if you don’t like spicy)

Mozarella cheese (optional) for topping/garnish

Start a pan of water heating to cook pasta with.

Slice tomatoes lengthwise into quarters, and then slice the quarters very thinly. Add them to a heated pan which has a little oil in it. Cook them so they were somewhat browned.

While tomatoes are cooking, slice the bacon into small pieces and put in another pan to cook. Be sure to stir the tomatoes and bacon so neither sticks to their pans and they’re evenly cooked.

Add 12 ounces of pasta (I used fettuchini) to boiling water and return it to a boil. Cook the pasta until it’s done, according to package directions and your personal taste.

Using about 1/2 each red and orange bell pepper (the other halves of each of these got put into the freezer for later use), cut them into thick rings/slices and then into quarters. Add them to the pan with the tomatoes and cook until crisp-tender. Add 1/2 cup chopped pepperocini’s, one tablespoon minced garlic, and 1 teaspoon crushed red pepper to the pan. If you don’t like spicy, cut the pepperocini’s to 1/4 cup and the crushed red pepper to 1/2 teaspoon.

When pasta is done, drain it. Add the vegetable mixture to the bacon and stir. Note: I didn’t drain the bacon grease (there wasn’t much), but instead used it to coat the pasta. Pour pasta into pan with bacon and vegetables and stir to evenly coat pasta. Place on plates or into a serving bowl and top with a little mozzarella or other white cheese. Serve.

Enjoy!

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