I am in the midst of a serious content overhaul.
I mean, not *that* serious. Like, I’m not becoming a different person online (that wouldn’t ever be even remotely possible). But for the first time in @foodloversdiary’s 9.5 year history, I am creating and enforcing an actual content calendar and production schedule - a fact that is both pretty impressive and mildly horrifying. You see, by nature, I am an organized person. But when it comes to my social media, I mostly just…post what I feel like posting when I feel like posting it. I do think there have been some very tangible benefits to this approach, such as maintaining authenticity and a whimsical sense of self online. However, it’s become a bit unmanageable and the disorganization of it all gives me major anxiety!! Or shall I say…exacerbates my existing anxiety. So I am overhauling my work schedule and the way I put out content and honestly this is *way* too much information and all I really meant to say is that I will not be putting out the usual “where I’m eating, what I’m cooking, what I’m drinking” newsletter until the week of September 5th when all the new content launches!!
For now, enjoy one of my favorite easy summer pasta recipes: pasta with jammy tomatoes, bacon and basil. I recently used a version of this sauce for some homemade caramelle filled with smoked mozzarella and it was *chef’s kiss* but you don’t have to go that hard - just get yourself some rigatoni or some linguine and call it a day!
Jammy tomato pasta with crispy bacon and basil
WHAT YOU NEED
1/2 lb pasta
1 pint cherry tomatoes
5-6 oz bacon, diced
4-6 anchovy filets
1/4 cup wine
1 bunch of basil
1/4-1/2 cup pasta water
Freshly grated parm (or other hard cheese)
Salt to taste
WHAT YOU DO
Bring a large pot of salted water to a boil.
Meanwhile, add diced bacon to a skillet over medium heat and cook until the bacon is crispy. Remove and reserve for later. Add cherry tomatoes to the bacon fat skillet and begin blistering them. After 5-10 minutes deglaze the pan with wine, add anchovies, and cover. Simmer for 10-15 minutes until the tomatoes are jammy, using a wood spoon to break the tomatoes apart and help them along.
Take this time to cook your pasta according to directions.
Add pasta to the skillet along with pasta water, some of the reserved bacon, a generous grating of cheese and some torn basil. Salt to taste (although anchovies + bacon should be plenty salty!). Toss to coat, plate, and garnish with more bacon/basil/cheese.
White wine? Any wine ?
Made this tonight with cavatappi and it was so delicious! First time cooking with anchovies too!