During this heat wave, a light dinner showcasing fresh ingredients is ideal. This pasta with onion, bacon and tomato is simple enough to prepare while enjoying some Olympic events.
1/2 sweet onion, diced
Extra virgin olive oil
2 slices slab bacon
1 pint heirloom cherry tomatoes
Fresh ground pepper
6 to 8 ounces egg capellini
Sauté the onion in several tablespoons of extra virgin olive oil until soft and translucent, about five minutes. In the meantime, bring a large pot of water to a boil. Slice the bacon into 1/4 inch strips, then halve each strip. Add the bacon to the onion and sauté until lightly browned, about seven minutes. Keep stirring the onion and bacon with a wooden spoon, and season with pepper to taste. Stir in the tomatoes and sauté for several minutes until they “pop”.
Throw the pasta into the boiling water and stir. The pasta is so delicate that it should only take about two minutes. When al dente, remove the pasta with tongs and add to the onion, bacon and tomato mixture. Also, add about 1/2 cup of the pasta water to the pan to help the sauce stick to the pasta. Using a wooden spoon, coat the pasta with the sauce, and toss in some fresh basil.
Serve with grated parmesan cheese and red pepper flakes. Enjoy with a light red wine, such as a Grenache.