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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Place 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.
2Meanwhile 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.
3Plate pasta and top with tomato mix. Add remaining Parmesan and enjoy.
4Pasta: shift flour, add pepper, dried basil and salt. Mix together.
5Take three tablespoons of diced canned tomatoes, I used the one with oregano, basil and garlic added. Place on plate and smash with a fork.
6Add 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.
7Roll to very thin, adding flour to dough as needed.
8Flouring 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