Seeing as this chickadee is still unemployed and hoping that her unemployment gets extended, I have decided to start cooking with things that I have in the house and try to shop less for many things. Sort of what parents have been doing for decades that we never understood until we have been in their shoes, sort of like I am right now.
So what I had in my fridge is some precooked bacon I bought at Costco, which is the best darn thing on the planet. Though the bag is about $12 for 1.5 lbs, but that amount of bacon goes a really long way. I have a couple of 100 oz cans of San Marzano tomatoes ($3.99 at Costco as well), a plethora of herbs, and a ton of pasta. What better thing to make then some kind of spaghetti.
I hope that this recipe is as easy and tasty for you as it was for me.
What you will need:
3-14.5oz cans of tomatoes (any variety you like or, if you are like me and have the giant can, 50 oz of the San Marzano tomatoes and sauce)
1/2 a large yellow onion, diced
2 large cloves of garlic, minced or use a microplane
1/2 cup of the precooked bacon
2 teaspoons of crushed red pepper
Salt to taste
1 lb of bucatini pasta
2 lb spinach
2 tablespoons of unsalted butter
In a 4 quart pot, heat about 3 tablespoons of olive oil over medium/high heat. When you start to see the oil ripple, add the diced onions, and saute until you start to see them turning clear. Add the garlic, bacon, and red pepper flakes. When you can smell the garlic in the air start adding the tomatoes, crushing each one in you hand, and add the sauce. Taste the sauce for salt if needed, remember bacon is salty and will add to the sauce as it cooks.
In a separate 10" skillet, add 2 tablespoons of olive oil and 2 tablespoons of butter and heat on medium high heat. When the butter has melted and bubbling, add the spinach. Cook the spinach down and set aside.
Heat 6 quarts of water. When the water comes to a boil, add a tablespoon of olive oil and a tablespoon of salt. When the water comes back to a boil, add the pasta and cook until al dente.
To plate the dish as I have, place a quarter of the pasta in a bowl, a layer of the spinach, and about 1/2 of the pasta sauce. This should make a serving of 4. Any leftover sauce can be freezed, or used later.
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