Joni’s Summer Pasta

By Catherine Malcynsky

When June rolls around, friends flock to our Wellfleet house on “summer pasta nights” for a delicious family favorite. Note: Tastes better when passed around a picnic table!


Ingredients (serves 4-6)
1 lb. pasta (suggested: bouble elbow or orecchettie – ridges in noodles grab sauce well)
8-10 slices of bacon (or pancetta), cooked and crumbled
1 medium sized sweet onion (preferably Vidalia), chopped
3-4 cloves of fresh garlic, chopped
1-2 cups of fresh tomatoes (any kind), cubed
1 cup frozen peas
½ cup fresh basil
½ to ¾ cup olive oil

Preparation
Cook bacon; chop/crumble and set aside
Sauté chopped onion and garlic in olive oil until tender
Cook pasta (al dente)
Place frozen peas in pasta bowl
Drain pasta; toss
Put pasta directly on peas in bowl and add olive oil; toss
Add tomatoes and bacon; toss
Add fresh basil
Serve with fresh parmesan or grated Romano cheese and salt/pepper to taste!

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