This simple Pasta with Sun-Dried Tomatoes and Bacon is loaded with flavor! It’s one of our favorite “fast food” meals when I’m in a hurry to put supper on the table. And it’s one of Jimmie’s picks at least once a month! Whenever I find sun-dried tomatoes on sale Buy One, Get One (BOGO), I usually pick up 6 bags to get us through until the next sale.
The inspiration came from a long ago episode of Giada De Laurentiis. It was too easy not to give it a try. And while I didn’t have all of her exact ingredients on hand, you know me well enough by now to know what I did. I pulled a few things from my pantry and winged it. 😀
Pasta with Bacon & Sun-dried Tomatoes
Created by Melissa Woolard | Culinary Craftiness
- 1 (16 oz.) box any type of pasta, such as penne, bowtie, or radiatore
- 2 tbsp. light olive oil
- 2 heaping tbsp. jarred minced garlic (optional)
- 2 bags of smoked, julienned sun-dried tomatoes
- 1 bag of real bacon bits (or bacon, fried and crumbled)
- 1 cup freshly grated Parmesan
- Dried or fresh parsley (optional)
- Salt & pepper to taste
- Cook the pasta in a large pot of boiling, salted water until tender but still firm to the bite, stirring occasionally. Remove from heat, but don't drain.
- Meanwhile, blend the sun-dried tomatoes, oil, and garlic (optional) in a food processor and blend until the tomatoes are finely chopped. Or not! You don’t have to chop up the tomatoes if you prefer chunkier bites.
- In a large skillet, stir the tomatoes and oil until heated through. Add bacon and stir in the Parmesan. Remove from heat. Add salt and pepper to taste.
- Butt the pasta pot up to the skillet and using a spider or large slotted spoon, transfer the pasta to the skillet. Add a little of the pasta water to moisten everything. Stir to coat.
- Top each dish with a little extra grated Parmesan and parsley (optional). Serve with a nice salad and garlic bread, if desired.
Another one of our favorites with sun-dried tomatoes is this Chicken with Artichokes & Sun-dried Tomatoes. Funny, but it’s another customized recipe from a Food Network star. I’m not sure how I first stumbled upon it in Guy Fieri’s recipes, but I have to have it every couple of months now. Guy stuffed the breasts with the artichokes and sun-dried tomatoes. However, I was in a hurry the first time I made it and took a few short cuts. This dish is so amazing, I even made it for a dinner party while visiting family up north. They loved it!