Friday, July 13, 2007

Bacon + Pasta = Yummy

There is apparently a farmer’s market “type”, because I seem to see everyone I know at ours. This Sunday, it was two families from my homeschool co-op, my husband’s coworker, even my doctor. We clearly weren’t there for the entertainment, a faded Elvis impersonator with several more decades under his sequined belt than the original could have hoped to reach. A poorly managed sound system entirely eliminated any background music and left faux Elvis sounding more like an impersonation of an impersonator. Still, fun in a kitschy, kindergarten-recital kind of way.

Farmer’s markets have moved from dirt roads to downtowns and became social events in the process, complete with the finest local entertainment your area has to offer. In Yakima’s case, this can make for an interesting morning, but the apricots and sweet, mild onions were worth it. With the bags of veggies we bought and the first tomatoes from my garden, I was able to make a modified, Central Washington version of the Italian classic, Pasta All’Amatriciana. It is basically bacon pasta... Elvis would have been proud.


8 oz bacon
2-3 Tbsp olive oil
1 small onion, diced
1 clove of garlic, minced
Pinch red pepper flakes
5 large tomatoes, seeded, peeled, and chopped
¼ cup dry red wine
salt and pepper to taste
parmesan, asiago, or romano cheese as desired
1 lb. pasta—a chunky shapes works best

1. Boil pasta until al dente, drain and set aside.
2. Cut bacon into small-ish pieces and fry until crisp. Set aside.
3. Saute the onion, garlic, and red pepper flakes in olive oil over medium heat until garlic is just turning golden.
4. Add bacon, tomatoes, and red wine, and cook until starting to thicken, about 10 minutes.
5. Add salt and pepper to taste. Taste before adding, because bacon is salty.
6. Toss with pasta and sprinkle with cheese.

This is cheap, easy, and good, but because no one has heard of it, there is a definite foodie-snob appeal. If someone asks where you found the recipe, tell them Rome.