This is one of those. It took a lot of will power to stop when I was full, (ok, soon after I was full).
Super simple and irresistible!
We ate it with leftover Spicy Garlic Bread drizzled with olive oil and toasted under the broiler for a few minutes. Yum. Could tell the rest of this bread is going to make amazing croutons.
I actually cooked the bacon first, removed it to a plate and reserved some of the bacon grease.
Add some olive oil and saute the onions, red peppers,
red pepper flakes and a pinch of salt and pepper.
Next, add the cherry tomatoes. Once they start to soften and color add the artichokes.
Give them a good stir and heat through.
I could eat this on toast,, or as is.
Add the cooked pasta, cheese, bacon and parsley. Give it a good toss and add some pasta water to loosen sauce.
Cherry Tomato, Artichoke and Bacon Pasta
1/2 lb whole wheat spaghetti
3 slices of thick bacon, cooked and chopped
1/2 red onion, sliced
1/2 red pepper, sliced
3 cloves garlic, minced
Pinch red pepper flakes
1 1/2 cup cherry tomatoes
3/4 cup marinated artichoke hearts, chopped
1/3 cup parmesan cheese, grated
2 tsp fresh parsley, chopped
Cook spaghetti in boiling salted water until al dente.
Cook bacon in a large skillet; remove to a paper towel lined plate.
Remove all but 2 tsp of bacon grease and add 1 tbsp of olive oil. Saute onion, red pepper, garlic, pepper flakes, salt and pepper over medium heat until onions and peppers start to soften and color. Add cherry tomatoes and continue cooking until tomatoes start to color and soften. And artichoke hearts and warm through.
Remove pasta from water and add to skillet (bringing a little water with it is good). Reserve 1 cup pasta water for later use.
Add bacon, parmesan cheese and parsley, tossing to mix. Add reserved pasta water to loosen sauce if desired. I used apprx. 2/3 cup.
Serve with additional parmesan and parsley for garnish.