Sun-Dried Tomato and Bacon Farfalle

• 8 oz farfalle pasta
• 4 slices bacon, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp fresh basil, chopped
• 2 tbsp grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup chicken stock for extra sauciness

Steps

1. 1 Cook the farfalle in salted boiling water according to package instructions until al dente. Drain and set aside.
2. 2 In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
3. 3 Add the sun-dried tomatoes and garlic to the bacon fat, sautéing for 2-3 minutes until fragrant.
4. 4 Pour in the olive oil and stir to combine with the garlic and tomatoes.
5. 5 Add the cooked farfalle to the skillet, tossing to coat in the oil mixture. If desired, add a splash of chicken stock for extra sauciness.
6. 6 Stir in the crispy bacon, fresh basil, and Parmesan cheese.
7. 7 Season with salt and freshly ground black pepper to taste.
8. 8 Serve immediately while warm.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• For a vegetarian option, omit the bacon and add sautéed mushrooms or roasted red peppers.

Substitutions

• If you don’t have farfalle, use penne or fusilli instead.

Pairings

• Pairs well with a crisp Chardonnay or a refreshing IPA.

Nutrition

Tips

• For a richer flavor, use sun-dried tomatoes packed in oil and reserve a tablespoon of the oil to add to the pasta.
• Add a handful of spinach or arugula for extra color and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil to restore moisture.

Freezing: This dish can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat gently with a bit of olive oil.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad for a complete meal.

FAQ