Linguine With Balsamic Tomatoes, Bacon, and Manchego Cheese |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This pasta dish is delicious! I found it on the food blog, Heather's Dish. Ingredients:
8 ounces whole wheat linguine |
1 pint cherry tomatoes (grape works too) |
3 tablespoons balsamic vinegar |
2 tablespoons olive oil |
6 slices bacon |
1 small yellow onion, sliced |
4 ounces manchego cheese |
salt and pepper |
Directions:
1. Heat oven to 400.
2. On a baking sheet toss the tomatoes with the balsamic, olive oil, and a pinch of salt and pepper.
3. Roast at 400 for 30 minutes, stirring every 7-10 minutes.
4. Let cool slightly, then pulse all of the ingredients (you may have to scrape some of the bits off the sheet pan – do it, it’s worth it) in a food processor until it’s the consistency you want.
5. Meanwhile crisp up the bacon slices in a skillet over medium heat.
6. Reserve 1 Tbsp of the drippings, turn the heat down to medium-low, and saute the onions until they are caramelized and tender.
7. Cook the pasta until it’s al dente according to package directions.
8. Now it’s time to assemble: in a large bowl toss the pasta with the tomato sauce. Add the onions, crumbled bacon, and chunks of the Manchego cheese. Toss it all together and serve hot (or cold) as a main course or a side.
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