Monday, January 9, 2012

Pasta with Tomato and Onion

This is what we made Sunday night. I'm so glad I looked through this recipe book and found the note. It was soooo worth it. We of course had to make changes since we live in the middle of Oklahoma and really can't find what the recipe called for.

Spaghetti with Tomato and Purple Onions
adapted from Sicilian American Pasta

Note this is half the recipe and had enough for leftovers for the two of us

1/8 cup olive oil
1/4 lb bacon, thickly sliced then diced 1/4 inch (being in Oklahoma we used bacon instead of pancetta like the recipe called for)
1/4 tsp crushed red pepper
1/4 lb purple onion, chopped
1 can italian herbed diced tomatoes, somewhat drained
1/2 lb spaghetti (originally calls for bucatini but once again we are in Oklahoma)

Use 1/2 T oil to cook bacon over medium-high heat until crispy. Add 1 1/2 T oil, pepper and onion. Saute until onion is soft. Add tomatoes and saute for one more minute. Then lower heat, cover and simmer for 20 minutes, stirring occasionally to keep from sticking (we used a non-stick skillet so this wasn't a problem).

Cook pasta, drain and add to sauce. Stir around and let sit for a few minutes. Serve with grated parmesan cheese.

So easy. It was sweet and had a kick at the same time. The sauce was really thick with the tomatoes turning almost to a paste.

A nice change of pace recipe for us. I'm going to have to write it out and put in my recipe box because I never think to look at my recipe books (I only have a few so never look).



  1. This sounds insanely yummy.

    Thanks for posting it!

  2. That sounds really good, minus the bacon. I suppose that defeats the whole recipe, huh!