Monday, February 21, 2011
2 Tbs. olive oil
3 Tbs. butter
12 cloves of garlic, crushed
1/2 cup thick sliced bacon, cubed
1 can (15-ounces) crushed tomatoes, drained
salt and freshly ground black pepper to taste
1 pound ziti or penne pasta
1 cup roughly chopped fresh basil leaves
1 cup freshly grated Romano or Parmesan cheese, or a combo
Bring a large pot of water to boil. Combine the oil/butter, garlic, and bacon in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10-15 minutes. (NOTE: keep the heat on medium-low or the garlic will burn).
Add the drained crushed tomatoes, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry. Toss the pasta with the sauce and most of the basil, along with the cheese.
Mince the remaining basil, garnish the pasta with it, and serve.