Simply Wanderfull
This comfy cozy rustic pasta dish is the perfect comfort dish for a chilly fall or winters day. Picture plump tomatoes and garlic cloves slow-roasted to perfection. We will then add it to a simmering smoky sauce that just captures the essence of the dish. This hearty, rustic delicious recipe delivers warmth in every bite. It brings the essence of home-cooked goodness to your table.
This recipe for roasted tomato and bacon pasta is the ultimate comfort food for an easy week night dinner or a great recipe for a lazy Sunday. The aromas through the house will be so delightful on a cold day!
The ingredients are simple! I had a large container of grape tomatoes in the fridge and that became the inspiration for the dish! The other ingredients to follow were a few slices of bacon, parsley, a can of whole tomatoes, a head of garlic, some fresh thyme and beef stock.
Tips & Tricks:
A few little tips and tricks to mention about this recipe. I love to use Beef Stock Powder for making a quick beef stock. I also love to add a tiny spoonful of brown gravy powder to the beef stock liquid. I find that it gives the beef stock a stronger beefy flavour and also it thickens it a bit.
I also really like to use either fresh pasta if it is available. You can also use pasta that is made in Italy. Purchasing pasta that has been made in Italy is made by Italian pasta makers that prioritize high-quality ingredients, such as locally sourced durum wheat and pure water. This attention to ingredient quality can contribute to the overall taste and nutritional profile of the pasta.
Ingredients:
For the ingredients you will need
1 pkg. Grape or Cherry Tomatoes
1 head Garlic for roasting
Olive oil
salt & Pepper
3-4 pieces of bacon diced
1 onion, chopped
1 jalapeno, diced
3 sprigs thyme
1 bay leaf
1 28-oz. Can Whole Tomatoes
1 1/2 cups Beef stock
1/4 cup parsley, chopped
1/4 cup Canola oil
1/2 cup Parmesan
Hot pepper flakes (optional)
Dollop of Honey goat cheese (optional)
Instructions:
To make this recipe:
Preheat oven to 375°
In a mixing bowl add grape tomatoes, salt, pepper and 1 tbsp. Olive oil. Place on a baking sheet.
Slice the top off a head of garlic. Place the head of garlic on a piece of tin foil. Add olive oil, salt and pepper. Wrap the garlic in the tin foil. Add the garlic to the same baking sheet with the tomatoes
Roast in the oven for approximately 25 minutes. Remove from the oven and set aside.
Over Medium-high heat add canola oil and diced bacon. Cook bacon for approximately 4-5 minutes and remove the bacon with a slotted spoon. Reserve on a plate.
Add onion and jalapeño to the flavoured oil and cook for approximately 3-5 minutes.
Add in the fresh thyme, parsley, bay leaf, bacon, and roasted tomatoes.
Squeeze the entire head of roasted garlic into the sauce.
Add 1-can whole tomatoes and the beef stock. Bring to a boil and then simmer stirring often.
I like to use a potato masher to break up the whole tomatoes while it simmers.
Simmer for at least 1-1/2 hrs if possible.
Add 1/2 cup Parmesan at the end of the cooking time.
Boil up your favourite fresh pasta noodles according to the package directions. Drain.
Mix a bit of sauce into the noodles to coat evenly. Add more sauce over top before serving.
Garnish with hot pepper flakes, more parmesan cheese and possibly a dollop of honey goat cheese.
Watch The Instructional Video Here:
Rustic Roasted Tomato and Bacon Pasta Recipe
Ingredients
- 1 pkg. Grape or Cherry Tomatoes
- 1 head Garlic for roasting
- Olive oil
- salt & Pepper
- 3-4 pieces of bacon diced
- 1 onion chopped
- 1 jalapeno diced
- 3 sprigs thyme
- 1 bay leaf
- 1 28- oz. Can Whole Tomatoes
- 1 1/2 cups Beef stock
- 1/4 cup parsley chopped
- 1/4 cup Canola oil
- 1/2 cup Parmesan
- Hot pepper flakes optional
- Dollop of Honey goat cheese optional
Instructions
- Preheat oven to 375°
- In a mixing bowl add grape tomatoes, salt, pepper and 1 tbsp. Olive oil. Place on a baking sheet.
- Slice the top off a head of garlic. Place the head of garlic on a piece of tin foil. Add olive oil, salt and pepper. Wrap the garlic in the tin foil. Add the garlic to the same baking sheet with the tomatoes
- Roast in the oven for approximately 25 minutes. Remove from the oven and set aside.
- Over Medium-high heat add canola oil and diced bacon. Cook bacon for approximately 4-5 minutes and remove the bacon with a slotted spoon. Reserve on a plate.
- Add onion and jalapeño to the flavoured oil and cook for approximately 3-5 minutes.
- Add in the fresh thyme, parsley, bay leaf, bacon, and roasted tomatoes.
- Squeeze the entire head of roasted garlic into the sauce.
- Add 1-can whole tomatoes and the beef stock. Bring to a boil and then simmer stirring often.
- I like to use a potato masher to break up the whole tomatoes while it simmers.
- Simmer for at least 1-1/2 hrs if possible.
- Add 1/2 cup Parmesan cheese at the end of the cooking time and stir.
- Boil up your favourite fresh pasta noodles according to the directions. Drain
- Mix a bit of the sauce into the noodles to coat evenly. Add more sauce over the top before serving.
- Garnish with hot pepper flakes, a sprinkle of parmesan cheese and possibly a dollop of honey goat cheese.
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Time To Eat!
I hope that you enjoyed this recipe from my home to yours! Would love to hear from you. Comment below with any feedback, comments or questions! Thanks for reading my blog and Happy Cooking!