I know this is a horrible name for a dish, but I used to make it on Wednesdays for myself because I was the only person home… and it was fast, easy, and yummy. When I’ve fed it to “grown-ups,” they’ve really liked it, too… and I still make it on many Wednesdays when the boys aren’t home to complain. I have tried to think of another name for it, but as someone once told me, "it’s ALWAYS been called Wednesday pasta," so I guess that’s what it’ll have to continue to be.
1 pint cherry (or grape) tomatoes, cut in half
1 medium jalapeño, finely chopped
3 large cloves of garlic, finely chopped
1 handful chopped bacon (~ 1/3 cup?)
½ bag fresh baby spinach
To taste kosher salt
To taste fresh cracked pepper
2 – 3 Tbsp extra virgin olive oil
4 – 5 fresh basil leaves, rough chopped
Big chunk fresh mozzarella cheese, cut into small cubes
~ 1/3 box angel hair pasta
Method:
* Adjust the heat in this dish by seeding the peppers for a mild dish; leave seeds in for more heat.
* To save time, I use the precooked Hormel bacon that comes in the bag.
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| Wednesday Pasta |
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| Sweet jewels of grape tomatoes |
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| The Sauce |
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| The Prep team |
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| Fresh and delicious... Wednesday Pasta |
1 medium jalapeño, finely chopped
3 large cloves of garlic, finely chopped
1 handful chopped bacon (~ 1/3 cup?)
½ bag fresh baby spinach
To taste kosher salt
To taste fresh cracked pepper
2 – 3 Tbsp extra virgin olive oil
4 – 5 fresh basil leaves, rough chopped
Big chunk fresh mozzarella cheese, cut into small cubes
~ 1/3 box angel hair pasta
Method:
- Heat olive oil in nonstick pan over medium high heat until pretty hot.
- Add chopped tomatoes, garlic, and jalapeño to hot oil. Should make a good sizzle.
- Season with salt and pepper. Add spinach – will wilt down very quickly.
- Start water to boil for pasta in covered pot (will boil faster)
- After cooking tomatoes for a few minutes, turn down to medium-low depending on your stove and burner size.
- Stir a handful of bacon into the tomatoes and just let it simmer on low.
- Add angel hair pasta to water and boil uncovered for 4 minutes. If you use different pasta (linguini, etc., the boiling time will need to be extended).
- By the time the pasta is done, the tomatoes should have “popped” and will be ready. This sauce only takes 6 or 7 minutes. If you desire a creamier sauce, just let it simmer longer. The tomatoes will break down quickly.
- Turn off sauce. Drain pasta.
- Add chopped fresh basil ribbons and mozzarella to the sauce.
- Add pasta to the sauce and toss while hot.
- Serve immediately.
* Adjust the heat in this dish by seeding the peppers for a mild dish; leave seeds in for more heat.
* To save time, I use the precooked Hormel bacon that comes in the bag.
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