Linguine with Bacon, Tomato, and Spinach
An easy and delicious pasta dish, great for summer!
Servings 4
Ingredients
- 12 oz linguine
- 3 tablespoons extra virgin olive oil divided
- 6 strips bacon diced
- 1 large shallot finely diced
- 5 cloves garlic minced
- 8 oz cherry tomatoes halved
- 3 oz baby spinach
- Salt and pepper to taste
- Parmesan optional, to taste
Instructions
- Boil the linguine in salted water until done to your liking, 9-11 minutes. Drain well, preserving about 1/2 cup of the pasta water.
- In a large skillet over medium-low heat, add 1 tablespoon of oil and the bacon. Cook for about 5 minutes, until just starting to crisp
- Add the remaining 2 tablespoons of olive oil, then add the shallots and cook until beginning to turn translucent, about 2 minutes more. Add garlic and cook for another minute.
- Add tomato and spinach and a generous dash of salt and ground black pepper. Cook, stirring, until spinach begins to wilt, about 2 minutes. Turn off the heat.
- Add cooked and drained pasta and toss to combine. If the pasta seems a little dry, add some of the reserved pasta water. Season to taste with more salt and pepper, if needed.
- Serve immediately, topped with grated parmesan if desired.