The truth is, I wanted to make a Bacon, Lettuce and Tomato sandwich. I don’t always have bacon in the fridge, but did now and with some great tomatoes on the windowsill decided a BLT would be good…and quick!
So, got the bacon going on the stove and before slicing some fresh tomatoes decide to toast my bread. And then..what? The bread was nowhere to be found! I had a piece of toast for breakfast and the loaf of bread was about half gone. Being the only one here for the day…where oh where was that bread?
I looked everywhere; but come on; pretty limited options. Bread box, nope. Counter by toaster, nope. Other counters…same result. Not on the kitchen table and why would I take it outside; but checked there anyhow.
Then I recall that when I came into the kitchen midday I had picked up a bread wrapper from the floor that I typically keep the bread in. Wondered a bit why it was there but just pitched it without another thought. Then had one of those light bulb moments – I’m guessing that my sweet little dog Abbie saw an opportunity and grabbed it; literally!
But now I wanted that BLT…but without bread? What did I have that was close? Pasta came to mind; so BTP (Bacon, Tomato, Pasta) it was.
It was easy; and though not exactly the same, it satisfied the craving I had, was a quick and satisfying meal and good enough to make again..yes, that’s a keeper for me!
Bacon and Tomato Pasta
4 servings
Ingredients
- 8 slices bacon, cooked til crisp
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped tomatoes (not the same…but yes, I’ll substitute a can of tomatoes in the winter; better than using fresh ones then
- Salt and Pepper
- 1-2 Tbsp mayo
- Crumbled Bleu Cheese for topping (This was becoming a joke…no Parmesan either? Had bleu cheese; loved it!)
- 8-12 oz pasta (I used angel hair pasta because it cooks quick; so get your sauce done before putting it in the water if doing the same)
Preparation
- Cook bacon, drain off all but two Tbsp of drippings
- Add chopped onions and minced garlic and cook til onions are softened; 5-7 minutes.
- Add chopped tomatoes and juices and cook just til heated through; you don’t want them to cook down into sauce.
- Add mayonnaise and stir thoroughly
- Add cooked spaghetti to pan and mix well.
- Serve topped with chopped bacon and cheese.
Simple, quick…and yes, really good!
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{ 13 comments… read them below or add one }
Love this simple recipe. With so many amazing tomatoes ripening in my garden, I appreciate this recipe very much. Great way to spin your craving!
Stealth, Abby, stealth!
Nice lookin BTP. :-)
And in other news, we intended to have a seared halibut over a sugar pea and celery risotto tonight… but the $25/lb halibut “went missing” before it was supposed to go into the saute pan.
So we had a proteinless Monday. :(
[K]
P.S. Britta the weimaraner here. Halibut; good. :P
You make me laugh; I love that!
P.S. Abby the Spaniel here: Halibut? All I got was some lousy bread. :(
Oh, that is the best looking pasta I’ve ever seen. Get in my belly!
Just made me chuckle that’s all; it was good, a keeper for sure. I’ll even used a can of good tomatoes in the winter in place of the fresh ones so I can enjoy it again then.
Well now doesn’t this look good. One of the first things I make with tomatoes from the garden is a BLT sandwich. Is there anything better?
Pretty much nothing. Only with fresh garden tomatoes though. It’s this time of year I miss Missouri; tomatoes so big around one slice makes for an entire sandwich.
You CANNOT go wrong with ingredients like that… looks fantastic!
Thanks Kim; considering the round about way I got there…it was a nice discovery!
Oooh this looks so delicious and something my family would love for dinner. And I love the bleu cheese on top! Perfect! Thank the doggie for me :-)
If I thank her; she’ll start barking for a cookie…but it’s true that old saying about ‘necessity being the mother of invention’ – sure how a lot of my recipes have come about over the years!
Quick and Easy! I like it that way! Turned out to be a good accidental dish.
That it did…of course I’ve spent years making up on the fly…now the challenge is to try and remember what I threw in so I can make a recipe and post about it! Thanks for stopping by.