12 oz. spaghetti or angel hair pasta
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. grated Parmesan
Basil, for garnish
In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water.
Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips.
In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
Pour off half the bacon fat and to skillet add garlic, tomatoes, and spinach and season with salt and pepper. Add heavy cream, Parmesan, and 1/2 cup pasta water and let simmer, then add spaghetti or angel hair and toss until fully coated.
Add chicken and bacon and toss, then garnish with basil and serve.
1 lb fresh green beans, washed and trimmed
2 cups cherry tomatoes, halved
1/3 cup fresh basil, chopped
2 garlic cloves, minced
1/4 tsp sea salt
1/2 tsp black pepper
olive oil cooking spray
Preheat oven to 400ºF. Place green beans on a baking sheet and lightly spray with cooking spray.
Roast green beans for 15 minutes, stirring occasionally.
Combine tomatoes, basil, garlic, salt and pepper in a bowl.
When green beans are roasted, toss with tomato mixture and serve warm.
2 garlic cloves, minced
2 tablespoons onion, diced
2 tablespoons olive oil
2 tomatoes, chopped
3 tablespoons fresh herbs (oregano, basil, parsley), chopped
Salt and pepper, to taste
In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar.
Serve over your favorite pasta.
1 yellow onion, finely chopped
¼ cup extra-virgin olive oil
4 garlic cloves, minced
1 can (28 ounces) whole tomatoes in juice
¼ cup coarsely chopped fresh basil
Kosher salt and freshly ground black pepper
Combine the onion and oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes
Add the garlic and stir until fragrant, about 1 minute
Pour the tomatoes and their juices into a bowl and crush the tomatoes between your fingers
Pour the crushed tomatoes and their juices into the saucepan and bring to a simmer
Reduce the heat to medium-low
Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes.
Season with salt and pepper
Remove from the heat and sprinkle the basil over the sauce and cover with the lid, let stand 5 minutes and then stir in the basil