Name: Pasta and Fresh Tomato Sauce with Onion and Bacon
Total time: 45 min
Cuisine: ItalianEurope
Ingredients: 4 strips bacon (about 4 ounces), cut into 1/4-inch pieces; 1 medium onion , minced; 3 tablespoons extra-virgin olive oil; 2 pounds ripe tomatoes cored, peeled, seeded, and cut into 1/2-inch pieces; 2 tablespoons chopped fresh parsley leaves; Table salt; 1 pound pasta (see note)

Why This Recipe Works

To preserve the fresh tomato flavor in our fresh tomato pasta sauce recipe while ensuring a hearty, dense texture, we cooked the tomatoes in extra-virgin olive oil and garlic after peeling and seeding them. Cooking them in a wide pan promoted quick evaporation, and thinning out the sauce with a small amount of pasta water brought them to just the right consistency.

Before You Begin

Any type of tomato may be used in this recipe—just make sure to choose the ripest, most flavorful ones available. Short tubular or curly pasta shapes such as penne or fusilli are well-suited to this chunky sauce. Alternately, before adding the parsley, the sauce may be pureed in a blender or food processor so it will coat strands of spaghetti or linguine. The recipe may be doubled in a 12-inch skillet. The sauce freezes well, but add the parsley when reheating. Pancetta, unsmoked Italian bacon, can be substituted for American bacon in this variation. Because it is leaner, sauté it in 2 tablespoons of olive oil with the onion.

Instructions

Heat bacon and onion in one tablespoon olive oil in medium skillet over medium heat until onion begins to brown and bacon begins to crisp, about 6 minutes. Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Stir in parsley and salt to taste; cover to keep warm.

Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes). Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, sauce, and remaining tablespoon oil; toss well to combine. Serve immediately.