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black bowl of tomato, bacon and gemelli pasta with shaved cheese

Tomato & Bacon Gemelli Pasta

shaved parmigiano, garlic, onions, basil

STARS

Cook grape tomatoes confit-style with bacon to intensify their bright flavor and make them wonderfully tender. Toss with gemelli pasta and fresh basil. Top it off with shaved Parmigiano-Reggiano.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  15 minutes
Ingredients

Sauce

  • 4 slices bacon
  • 2 pounds red grape tomatoes, halved
  • 1 yellow onion, thinly sliced
  • 4 thyme sprigs
  • 3 garlic cloves, chopped
  • 1/4 cup olive oil
  • 1/2 cup tomato juice
  • 1 teaspoon salt
  • 4 basil leaves, roughly chopped

Pasta

  • 8 ounces gemelli pasta
  • 1/2 cup shaved parmesan
Directions
1
Preheat the oven to 375°F.
2
Heat a skillet over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop. 
3
In a large baking dish with sides, combine all of the tomato confit ingredients, including the bacon, except the basil. Cover and cook for 1 hour, until the tomatoes are broken down. Cool slightly then stir in the basil, breaking up any large chunks with your spoon.
4
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.
5
Toss with the tomato confit with the pasta and divide between plates. Top with shaved parmesan 

Tomato & Bacon Gemelli Pasta

shaved parmigiano, garlic, onions, basil

STARS

Cook grape tomatoes confit-style with bacon to intensify their bright flavor and make them wonderfully tender. Toss with gemelli pasta and fresh basil. Top it off with shaved Parmigiano-Reggiano.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Sauce

  • 4 slices bacon
  • 2 pounds red grape tomatoes, halved
  • 1 yellow onion, thinly sliced
  • 4 thyme sprigs
  • 3 garlic cloves, chopped
  • 1/4 cup olive oil
  • 1/2 cup tomato juice
  • 1 teaspoon salt
  • 4 basil leaves, roughly chopped

Pasta

  • 8 ounces gemelli pasta
  • 1/2 cup shaved parmesan

Directions

1
Preheat the oven to 375°F.
2
Heat a skillet over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop. 
3
In a large baking dish with sides, combine all of the tomato confit ingredients, including the bacon, except the basil. Cover and cook for 1 hour, until the tomatoes are broken down. Cool slightly then stir in the basil, breaking up any large chunks with your spoon.
4
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.
5
Toss with the tomato confit with the pasta and divide between plates. Top with shaved parmesan