Bacon, Leek and Tomato Spaghetti
This recipe is a hit with rachaelray.com site visitors, who are saying it’s “super yummy” and that it’s “got to be the best of the best of all recipes. Not too heavy, not too light, absolutely perfect!” You can also try this recipe with whole wheat pasta.
- 3 leeks
- 2 tablespoons extra virgin olive oil (EVOO)
- 6 slices center-cut bacon, thinly sliced
- 3 cloves garlic, very thinly sliced or chopped
- Salt and pepper
- 1 can Italian whole tomatoes in tomato puree (28 ounces)
- 1/4 cup flat leaf parsley, chopped
- 1 pound regular or whole wheat spaghetti
- Freshly grated Parmigiano Reggiano cheese
- A handful of fresh basil, thinly sliced or chopped
Trim the tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill a sink or large bowl with water and wash the leeks, separating the layers and swishing them around in the water. Dry in a salad spinner or on kitchen towel and reserve.
Bring a large pot of water to a boil for the pasta.
Heat a deep skillet over medium-high heat with the EVOO, two turns of the pan. Add the bacon and crisp. Add the reserved leeks and garlic and cook for 2-3 minutes to soften. Season liberally with black pepper.
Add the tomatoes and puree to the pan and mash up the tomatoes. Bring up to a simmer and let the tomatoes thicken over low heat while you cook the pasta. Stir in the parsley.
Salt the pasta water and cook the pasta to al dente. Drain the pasta and toss with the sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.
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