Just a couple of things..
The initials BLT stand for Bacon, Lettuce, and Tomato, and it’s traditionally consumed between two pieces of toasted bread (which has been smeared with Mayo)
If you choose to make a BLT sandwich, you should be choosing only top quality ingredients, pay an extra dollar a pound and get the heirlooms, find good quality romaine lettuce, and please, make an effort to buy top quality bacon, I know it’s getting expensive, but you can taste the difference.
Armed with that knowledge of what a good BLT sandwich should be, let’s transfer it to a pasta recipe!
What you’ll need:
4 strips of thick bacon, diced
1 cup of grape tomatoes, halved
1/2 teaspoon of sugar
1/4 cup of dry vermouth
1/2 cup of chicken broth
1 teaspoon vinegar
1/8 teaspoon chili flakes
1 cup of baby spinach leaves, washed and dried
1 sprig of fresh thyme
1 cup of french bread, cubed
1 clove of garlic
1 tablespoon, olive oil
Wash and cut the Cherry tomatoes in half, lengthwise. Prepare the Spaghetti as directed on the packaging.
For the Recipe:
In a saute pan, cook the bacon until the fat has been completely rendered out of it and it’s crispy.
Remove the bacon from the pan, set it aside for use later. In the same saute pan, remove all of the bacon fat except 1 tablespoon. Add the grape tomato halves, sugar and cook on medium heat.
Cook for approximately 4 minutes. Then add the Vermouth and cook on medium low.
Once the liquid has almost evaporated, add the vinegar, chicken broth and red pepper flakes.
Cook the sauce on low until the liquid reduces by 1/3.
Add the Spinach, Bacon and Thyme and cook for 2 minutes, were just looking for the spinach to wilt.
At this point, the sauce is finished, toss with your cooked pasta and serve it hot.
I topped the pasta with garlic breadcrumbs, i’m not sure I’d include them next time, it’s a bit strange to me. (partially why I decided to leave them out of the recipe)
(recipe inspired by here