Sometimes you come home late at night, you have hungry, unexpected guests (you guessed it, my sister and her boyfriend) and you’re just tired.  Exhausted even.  And well, that happens to me quite often.  This time, I gave the pantry and fridge a good look over and was fortunate enough to have some great ingredients on hand.  And we all know that when you’re tired and have a limited amount of energy, pasta is always a lifesaver.

Spinach, Bacon, and Tomato Farfalle

Cooked farfalle
4-5 slices of bacon, coarsely chopped
2 cups baby spinach
1 cup cherry tomatoes, cut in half
handful of fresh basil, sliced
2 cloves garlic, minced
dash of salt
dash of pepper
dash of favorite italian spice
dash of cayenne pepper

In a heavy sauce pan, cook bacon.  Once bacon is cooked, place on plate lined with paper towel.  Reserve 2-3 tbsp of bacon grease  for the dish.  If you want to be healthier, save the bacon grease for another day, and use olive oil instead.  Throw in tomatoes, spinach, and garlic.  Saute until vegetables are cooked.  Will take no more than 4 minutes.    Season with salt, cayenne, and italian spice.  Add farfalle and toss until evenly coated.  Add pepper.  Once dish is ready, throw in sliced basil and combine.  Cook for about another minute, remove from heat, and ready to serve.  Top pasta with Parmesan, if so desired. I prefer a dash of crushed chili peppers!

Simplicity can be good!

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