Roasted Tomato Bacon Linguine

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If you can turn on the oven and boil water, you'll be successful at making this easy and delicious family favorite pasta meal in under 30 minutes.

Prep Time10

Cook Time30

Total Time40

Course: 30 minute dinner, Easy Main Course, Pasta

Cuisine: Italian insipred

Servings: servings

Calories: 614kcal

24 ounces grape or cherry tomatoes
12 ounces bacon
2 tablespoons olive oil
Salt and pepper to taste
3 cloves garlic minced
1 pound linguine cooked according to package direction and drained (reserving 1 cup of the pasta cooking water)
¼ cup fresh basil leaves torn or chiffonade (thin strips)
½ cup fresh Parmesan cheese grated or shredded

-Preheat oven to 425 degrees.
-Place the tomatoes on a baking sheet (foil covered, if preferred for easier clean up), and drizzle with the olive oil, and season with salt and pepper.
-Place the bacon in an even layer on a baking rack in a baking sheet (foil covered, if preferred for easier clean up).
-Roast the tomatoes and bacon in the preheated oven for 25 minutes or until the tomatoes are blistered and the bacon is cooked to your preference. Crumble the bacon when cool enough to handle.
-Meanwhile cook the pasta according to package directions and drain, making sure to reserve 1 cup of the pasta cooking water.
-Add the tomatoes (along with their juice), garlic, and crumbled into the pasta pot. Add the drained pasta back into the pot and toss with the tomatoes and bacon.
-Add as much pasta cooking water as you prefer to make a light sauce. Tossing to combine.
-To serve, turn the pasta out into a large bowl and garnish with fresh basil and Parmesan cheese.
-Enjoy!

Your favorite pasta can be substituted for the linguine if desired.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.