Penne with Popped Tomatoes and Bacon
- 1 tablespoon kosher salt, plus 1 teaspoon
- One 14.5-ounce box whole-grain/wholemeal, multigrain, or nutrient-enriched penne pasta
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoon finely chopped fresh rosemary
- 2 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 1/2 pound slab bacon cut into 1/2-inch cubes
- 1 large red onion, quartered and sliced crosswise
- 1 1/2 pounds cherry tomatoes, halved if large
- Freshly grated Parmigiano-Reggiano cheese for serving
- Produce
- Basil, fresh (1 teaspoon)
- Cherry tomatoes (1 1/2 pounds)
- Red onion, large (1)
- Rosemary, fresh (2 teaspoon)
- Thyme, fresh (2 teaspoon)
- Meat
- Bacon (1 2 pound slab)
- Cooking & Baking
- Black pepper, freshly ground (3/4 teaspoon)
- Kosher salt (1 tablespoon)
- Olive oil, extra-virgin (1 tablespoon)
- Dairy
- Parmigiano-reggiano cheese (1)
- Other
- One 14.5-ounce box whole-grain/wholemeal, multigrain, or nutrient-enriched penne pasta
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 29, 2012 (11 months ago).
71 people saved this recipe.
