Bacon & Tomato Pasta with Fresh Basil
Ingredients
- 6 slicesbacon
- 1 poundlinguine or spaghetti
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ½ cupfresh basil
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 1 1/2 pounds cherry tomatoes.
- 03
Roughly chop 1/2 cup fresh basil.
- 04
Cut 1 lemon into wedges for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9–11 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, cook bacon in a large skillet over medium heat until crispy, 6–8 minutes. Transfer to a paper towel and crumble when cool.
- 03
Pour off all but 1 tablespoon bacon fat from the skillet. Add minced garlic and red pepper flakes, cooking over medium heat for 30 seconds until fragrant.
- 04
Add halved cherry tomatoes to the skillet and cook, stirring occasionally, for 5–6 minutes until they start to blister and release their juices.
- 05
Add the cooked pasta to the tomato mixture. Stir in 2 tablespoons olive oil and a splash of pasta water (about 1/4 cup) to create a light sauce. Toss to combine.
- 06
Remove from heat. Stir in crumbled bacon and roughly chopped basil. Taste and adjust salt and pepper. Add lemon juice to brighten the dish.
- 07
Serve immediately, adding more pasta water if needed for a silkier consistency.
Spice Tips
The red pepper flakes add subtle warmth here. For more heat, increase to 1/2 teaspoon or finish with a sprinkle of hot flakes. For herbal depth, try mixing basil with a small handful of fresh mint or a pinch of oregano.
This pasta is best served immediately while warm. Leftovers can be reheated gently over low heat with a splash of pasta water, though the basil is best stirred in just before serving. For a vegetarian version, replace the bacon with toasted breadcrumbs or crispy chickpeas.