Rustic Tomato, Basil and pepper Pasta

Lynn Socko

By
@lynnsocko

This is a nice, lighter pasta dish, leave out bacon to make vegetarian.

Prep time does not include making your own pasta or cooking bacon.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
fresh linguine, i made tomato and basil

TOPPING

1/2 dash(es)
butter
1 pt
cherry tomatoes, halved
2 clove
garlic, grated
1/2 pt
mushrooms, sliced
8 slice
bacon, cooked and crumbled
1-2 tsp
red pepper flakes
8 oz
asiago cheese, grated
4
basil leaves, cut or torn

PASTA DOUGH RECIPE

1 c
flour
1/2 tsp
sea salt
1/4 tsp
dried basil
1/4 tsp
black pepper
3 Tbsp
crushed tomatoes
2-3 Tbsp
water

Directions Step-By-Step

1
Place tomatoes and garlic in skillet with melted butter ( I used half bacon grease, half butter) over very low heat. Saute` until tomatoes are softened. Add mushrooms, red pepper flakes and cooked, crumbled bacon and cook five min. more. Add Basil.
2
Meanwhile cook pasta to al dente, or your preference. Drain and add about 2 tbsp. of butter and half of the Parmesan, toss to coat well.
3
Plate pasta and top with tomato mix. Add remaining Parmesan and enjoy.
4
Pasta: shift flour, add pepper, dried basil and salt. Mix together.
5
Take three tablespoons of diced canned tomatoes, I used the one with oregano, basil and garlic added. Place on plate and smash with a fork.
6
Add tomato to flour and work in. Add about 2-3 tbsp. of water as needed. Knead for about 5 min. adding more flour if too sticky. Wrap in saran wrap and refrigerate until needed, at least thirty minutes.
7
Roll to very thin, adding flour to dough as needed.
8
Flouring dough strips with flour as you go, fold dough up and cut into slices. Hang on drying rack until ready to boil.

About this Recipe

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy