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Linguini Pomodoro with Crisp Bacon https://www.metro.ca/userfiles/image/recipes/linguinis-pomodoro-bacon-3977.jpg PT25M PT10M PT35M
In a large saucepan, cook bacon over medium-high heat until crisp. Drain, reserving 3 tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to pan. Add onion and garlic and cook over medium-high heat until softened.Add and break up tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, 10 minutes.Meanwhile, cook linguini according to package directions; drain and place in large pasta bowl. Stir parsley into sauce and pour over linguini; toss well to coat.Divide pasta into individual serving bowls; sprinkle each with Feta, cooked bacon, Parmesan and hot pepper flakes to taste.
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1/4 lb (115 g) side bacon, cut up 1 large onion, chopped 3 clove garlic, minced 28 oz (796 ml) plum tomatoes 1 to 2 Tbsp. (15 to 30 mL) soy sauce 1 tsp. (5 mL) dried basil leaves 1 pkg (454 g) linguini pasta 1/2 cup (125 mL) chopped parsley 1 cup (250 mL) diced Canadian feta 1/3 cup (80 mL) grated canadian parmesan hot chilli pepper flakes
Linguini Pomodoro with Crisp Bacon

Linguini Pomodoro with Crisp Bacon

Rate this recipe
5 Votes
6
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 lb
    (115 g)
    side bacon, cut up
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  • 1
    large onion, chopped
  • 3
    clove garlic, minced
  • 28 oz
    (796 ml)
    plum tomatoes
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    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

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  • 1 to 2 Tbsp.
    (15 to 30 mL)
    soy sauce
  • 1 tsp.
    (5 mL)
    dried basil leaves
  • 1 pkg
    (454 g)
    linguini pasta
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  • 1/2 cup
    (125 mL)
    chopped parsley
  • 1 cup
    (250 mL)
    diced Canadian feta
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  • 1/3 cup
    (80 mL)
    grated canadian parmesan

  • hot chilli pepper flakes
Imprimer ma sélection

Preparation

In a large saucepan, cook bacon over medium-high heat until crisp. Drain, reserving 3 tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to pan. Add onion and garlic and cook over medium-high heat until softened.

Add and break up tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, 10 minutes.

Meanwhile, cook linguini according to package directions; drain and place in large pasta bowl. Stir parsley into sauce and pour over linguini; toss well to coat.

Divide pasta into individual serving bowls; sprinkle each with Feta, cooked bacon, Parmesan and hot pepper flakes to taste.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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