Bacon, Spinach & Tomato Farfalle
This Bacon Spinach and Tomato Farfalle is such a wonderful comfort food. My family loves bacon and spinach, and they go so well together. This recipe is easy and delicious, and even better the next day. It also travels well, so you could make a huge batch and take half to a friend who needs some love.
What You Need to Make it
4 strips bacon
2 cups cherry tomatoes, halved
1 tsp sugar
2 shallots, diced
1/2 cup dry white wine
2 tsp. red wine vinegar
1 cup chicken broth
2 cups fresh spinach
12 oz. farfalle (bowtie) pasta
Panko bread crumbs for topping (optional, but adds a nice crunch)
Instructions
Boil water for pasta
Cook bacon until crisp and let drain on paper towel until needed, saving 2 tablespoons of bacon drippings.
Add tomatoes to drippings in the same pan and cook until dark brown.
This will caramelize the tomatoes.
Add shallots, sauteing until tender. See that dark brown goodness? That is going to give the sauce tremendous flavor!
Toss pasta into water, cooking until al dente, about 12 minutes.
Deglaze the pan with the wine, simmering until the liquid is almost gone.
Add vinegar and broth, simmering until liquid is about half.
Add spinach to pan, stirring in with the tomatoes.
Add cooked pasta and crumbled bacon, mixing well.
Top with bread crumbs just before serving, if desired.
My husband missed this one as he is traveling this week, but I enjoyed a glass of 2012 Gascon Malbec with this dish and it was fabulous. Below is a printable version. Enjoy!
Bacon, Spinach & Tomato Farfalle
Ingredients
- 4 strips bacon
- 2 cups cherry tomatoes halved
- 1 tsp sugar
- 2 shallots diced
- 1/2 cup dry white wine
- 2 tsp. red wine vinegar
- 1 cup chicken broth
- 2 cups fresh spinach
- 12 oz. farfalle bowtie pasta
- Panko bread crumbs for topping optional, but adds a nice crunch
Instructions
- Boil water for pasta
- Cook bacon until crisp and let drain on paper towel until needed, saving 2 Tbsp. of bacon drippings.
- Add tomatoes to drippings in the same pan and cook until dark brown. This will caramelize the tomatoes.
- Add shallots, sauteing until tender. See that dark brown goodness? That is going to give the sauce tremendous flavor.
- Toss pasta into water, cooking until al dente, about 12 minutes
- Deglaze the pan with the wine, simmering until the liquid is almost gone.
- Add vinegar and broth, simmering until liquid is about half.
- Add spinach to pan, stirring in with the tomatoes.
- Add cooked pasta and crumbled bacon to the pan, mixing well.
- Top with bread crumbs just before serving, if desired.
And if you looking for some ideas for breakfast, I’ve got 50 Yummy Breakfast Recipes, too!
