Ingredients
Units
Scale
- 1 lb. of your favorite pasta
- 1 1/2 pints of grape tomatoes
- 15.5 oz can of Cannellini Beans rinsed and drained
- 1 tsp. salt
- 1/2 tsp. red pepper flakes
- 1 red onion - sliced thin
- 4 slices of bacon - cooked and crispy
- 4 cloves garlic - chopped
- 2 tbs. olive oil
- Fresh Romano cheese or Parmesan cheese - grated
Instructions
- Heat a large cast iron frying pan and cook to a nice crisp. Remove the bacon from the pan and set aside.
- Do not wipe out the bacon fat.
- Add the sliced onion, grape tomatoes and garlic to the pan the pan that the bacon was cooked in and cook to a nice golden color. Once this is achieved add the drained beans, along with the olive oil, to the pan and allow the beans to also get a slight char to them.
- Prepare the pasta as directed in a well salted water.
- Add 3 - 4 tablespoons of the salted pasta water to the pan with the beans.
- When the pasta is cooked lift with a slotted spoon into the pan.
- Crumble the bacon over the pasta and toss.
- Serve with extra red pepper flakes, a drizzle of olive oil and grated cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
