Anchovy & Tomato Pasta

This is the 2nd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf).

As typical for me, Friday is the day before my weekly trip to the grocery store, so the fresh food on hand is limited.  Here’s a quick and VERY tasty dish I whipped up using basic ingredients from the pantry and from leftovers.  I had leftover fresh bruschetta “salsa” in the fridge, so I added it, but chopped tomatoes with 1 clove of chopped garlic and some basil will also work:

Ingredients:

• Thin spaghetti, 1 portion
• 3 strips of lean bacon
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• Salt & black pepper
• 1 anchovy filet, from a oil-packed jar
• 1/2 cup fresh bruschetta salsa
• Shaved Parmesan

Directions:

1. Cook a portion of thin spaghetti according to package directions, drain
2. Place 3 bacon strips on a double layer of paper towel then top the bacon with 1 sheet of paper towel.  Microwave for 2 minutes.  Remove from the microwave, let cool and then break into small chips.
3. Heat olive oil in a sauté pan over high heat until nearly smoking, about 20 seconds
4. Add the anchovy filet and break up with a wooden spoon, then add the pepper flakes, salt and black pepper and cook for 30 seconds
5. Turn the heat down to medium, then add the cooked bacon and the tomato mixture and sauté for 3 minutes
6. Toss the pasta into the mixture, coating well
7. Serve pasta with shaved parmesan and a sprinkling of black pepper

Serves 1.

Notes:  Don’t panic about the anchovy filet.  You won’t be able to taste it in the final dish, but it adds an interesting flavor.  I always keep a small jar of anchovies in oil in the fridge for dishes like this one.

Stay tuned for more quick dishes from the pantry!