Best 11 Pasta With Bacon And Tomatoes Recipes

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Pasta with bacon and tomatoes is a classic dish that is both easy to make and incredibly delicious. The combination of salty bacon, sweet tomatoes, and creamy pasta is sure to please everyone at the table. This dish is perfect for a quick weeknight meal or a special occasion dinner. With just a few simple ingredients, you can create a meal that is sure to impress.

Let's cook with our recipes!

BACON AND TOMATO PASTA



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
  • In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
  • Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

BACON & TOMATO SPAGHETTI



Bacon & Tomato Spaghetti image

Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked spaghetti
1/2 pound thick-sliced bacon strips, chopped
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/4 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.

Nutrition Facts :

TOMATO AND BACON PASTA BAKE



Tomato and Bacon Pasta Bake image

This is a fantastic twist on an ordinary pasta bake. Quick and easy to make, and one which you can use forever! Serve with fresh bread and a salad.

Provided by Jayne

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package rotini pasta
1 tablespoon vegetable oil
1 onion, chopped
1 cup chopped bacon
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup
2 cups shredded Cheddar cheese, divided
½ cup milk

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

Nutrition Facts : Calories 712.3 calories, Carbohydrate 49.2 g, Cholesterol 92.4 mg, Fat 45 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 20.2 g, Sodium 1173.6 mg, Sugar 8.3 g

SUPER SMOKY BACON & TOMATO SPAGHETTI



Super smoky bacon & tomato spaghetti image

Serve your pasta with a budget-busting tomato and paprika sauce. It's a healthy choice to boot

Provided by Katy Greenwood

Categories     Main course, Pasta

Time 25m

Number Of Ingredients 8

400g spaghetti
1 tbsp olive oil
120g smoked streaky bacon, sliced into matchsticks
1 onion, finely chopped
1 garlic clove, finely chopped
2 tsp sweet smoked paprika
2 x 400g cans chopped tomatoes
grated parmesan, to serve (optional)

Steps:

  • Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
  • Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.

Nutrition Facts : Calories 500 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium

PASTA WITH BACON AND TOMATO PESTO



Pasta With Bacon and Tomato Pesto image

Make and share this Pasta With Bacon and Tomato Pesto recipe from Food.com.

Provided by ellie_

Categories     Pork

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb bow tie pasta
1 (8 ounce) jar sun-dried tomatoes packed in oil
8 ounces pepper bacon
1 (10 ounce) jar pesto sauce
1 cup romano cheese, grated
black pepper

Steps:

  • Cook pasta according to package directions.
  • Drain tomatoes, reserve some of the oil. Cut tomatoes into strips.
  • Cook bacon in a skillet over medium high heat until crisp. Drain and crumble.
  • Drain pasta and place in a large bowl.
  • Add tomatoes and pesto. Toss.
  • Add bacon and cheese. Toss.
  • If necessary add the reserved oil.
  • Season with pepper.

Nutrition Facts : Calories 346.6, Fat 18, SaturatedFat 6.9, Cholesterol 64.5, Sodium 443.7, Carbohydrate 32.3, Fiber 2.4, Sugar 0.8, Protein 14.6

PASTA WITH BACON, ROSEMARY AND VERY RIPE TOMATOES



Pasta With Bacon, Rosemary and Very Ripe Tomatoes image

From the book "Cook This Now" by Melissa Clark. This is a quick and easy pasta sauce when those tomatoes are almost too ripe.

Provided by mary winecoff

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces pasta
3 ounces bacon, sliced into 1/2 inch pieces
1 large rosemary, spring leaves minced
2 garlic cloves, minced
1 pinch crushed red pepper flakes
kosher salt & freshly ground black pepper
2 large tomatoes, cored and chopped
balsamic vinegar, soft herbs and grated Parmesan cheese (optional)

Steps:

  • Bring a large pot of salted water to boil and cook pasta according to package directions.
  • Place a large skillet over medium heat. Add the bacon and cook until brown, about 5 minutes. Transfer bacon to a paper towel, leaving the fat in the pan.
  • Add rosemary, garlic, red pepper flakes, salt and pepper to taste to skillet and cook until garlic is lightly browned but not burned, 1 to 2 minutes. Add the tomatoes and let the sauce simmer until pasta is cooked. Season aggressively with more salt and pepper. If it tastes flat, add a few drops of vinegar.
  • Drain the pasta and add to the sauce, tossing to mix. Sprinkle bacon and herbs over if you are using them. Grate some Parmesan cheese over top.

Nutrition Facts : Calories 655, Fat 21.2, SaturatedFat 6.8, Cholesterol 28.9, Sodium 370.7, Carbohydrate 93.5, Fiber 5.9, Sugar 7.9, Protein 21.6

PASTA WITH BACON, TOMATOES AND SPINACH



Pasta with Bacon, Tomatoes and Spinach image

Tri-color fettuccini pasta gets even more colorful (and flavorful) when it's tossed with bacon, baby spinach leaves and fresh grape tomatoes.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 5 servings, 1 cup each

Number Of Ingredients 6

1/2 lb. tri-color fettuccine, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
4 cloves garlic, minced
1 cup quartered cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
1 pkg. (6 oz.) baby spinach leaves

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings in skillet; cook and stir 1 min. Add tomatoes and dressing; cook and stir 2 min. or until heated through.
  • Place spinach in colander. Pour pasta with cooking water over spinach; drain well. Add to tomato mixture in skillet; mix lightly.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

RAMP PASTA WITH TOMATO AND BACON



Ramp Pasta with Tomato and Bacon image

Try this quick and easy pasta dish whenever you can get your hands on fresh ramps. Combined with tomatoes, capers, and bacon--this pasta is a winner.

Provided by Lena

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 25m

Yield 4

Number Of Ingredients 8

3 medium tomatoes, chopped
1 cup ramp, wild leek
1 teaspoon capers
3 tablespoons extra-virgin olive oil, divided
salt and freshly ground black pepper to taste
1 pound penne pasta
4 slices bacon, finely chopped
1 pinch white sugar, or to taste

Steps:

  • Fill a large bowl with ice and cold water. Cut a small "x" into the bottom of each tomato.
  • Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain, peel, and chop.
  • Combine tomatoes, ramps, capers, and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Add tomato-ramp mixture and cook until hot, 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt, pepper, and sugar.
  • Drain penne and mix with sauce.

Nutrition Facts : Calories 629.9 calories, Carbohydrate 89.8 g, Cholesterol 15 mg, Fat 22.9 g, Fiber 5.4 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 219.4 mg, Sugar 7.3 g

PASTA WITH BACON AND TOMATO



Pasta With Bacon and Tomato image

Also known as SPAGHETTI ALLA AMATRICIANA. There is an ongoing dispute about how the "true" Amatriciana should be cooked. Some use onion, or garlic, or both in the preparation, others don't. Everybody agrees that absolutely no cream should be used. Delicious! Got this recipe off the web from Anna Maria.

Provided by Southern Lady

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -5 tablespoons extra virgin olive oil
4 ounces pancetta, diced (or substitute with un-smoked bacon)
crushed red pepper flakes (add to your taste)
1 small onion, diced small (optional)
2 garlic cloves, minced (optional)
2 cups tomatoes, finely diced (fresh is best)
salt
1 lb pasta (bucatini, ziti, spaghetti, or rigatoni)
1/4 cup pecorino romano cheese, freshly grated

Steps:

  • In a frying pan, pour the olive oil, and add the bacon, and generous red pepper. This is the time to add onion if you wish.
  • Sauté over low heat until bacon is lightly browned. If using garlic, add the last 1-1/2 minutes of browning.
  • Add tomatoes, a pinch of salt and cook for approximately 10 minutes, until sauce is thicker.
  • Cook the pasta in abundant salt water following manufacturer's instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
  • Drain and transfer to a bowl. Top with the sauce add freshly grated cheese.
  • Toss thoroughly. Serve at once.

Nutrition Facts : Calories 558.5, Fat 15.4, SaturatedFat 2.2, Sodium 10.5, Carbohydrate 88.7, Fiber 4.7, Sugar 4.4, Protein 15.7

EASY, CREAMY PASTA WITH BACON & TOMATOES



Easy, Creamy Pasta with Bacon & Tomatoes image

As creamy pasta dishes go, this one is as awesome as it gets. You really can't go wrong with cream cheese, Parmesan, garlic and tomatoes. Oh, and bacon.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 7

8 slices OSCAR MAYER Bacon, chopped
1 tub (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread
1 cup milk
1/2 cup KRAFT Grated Parmesan Cheese
1 clove garlic, minced
1/2 cup halved cherry tomatoes
6 cups hot cooked multi-grain rotini pasta

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp; drain. Return bacon to skillet.
  • Add cream cheese spread, milk, Parmesan and garlic to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
  • Stir in pasta.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 5 g, Protein 14 g

PASTA WITH BACON, TOMATOES, AND CHEESE



Pasta with Bacon, Tomatoes, and Cheese image

Categories     Sauce     Cheese     Pasta     Tomato     Bacon     Simmer     Boil

Yield 4 servings

Number Of Ingredients 17

Salt
1 pound short-cut pasta
1 tablespoon EVOO (extra-virgin olive oil), once around the pan, plus more for the greens
4 bacon slices, chopped
1 large onion, chopped
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes (eyeball it)
Black pepper
1/2 cup white wine, a couple of good glugs
1/2 cup chicken stock
1 pint grape tomatoes
1 ball fresh mozzarella, cut into 1/4-inch dice
1 bunch fresh chives, chopped
15 fresh basil leaves, chopped or torn, about 3/4 cup
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table
6 cups mixed greens
Vinegar for the greens

Steps:

  • Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.
  • While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring every now and then, until crispy, about 2 to 3 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Dress the greens with oil and vinegar and serve with the pasta.

Tips:

  • Use high-quality ingredients: Fresh, ripe tomatoes, flavorful bacon, and a good quality pasta will make all the difference in the final dish.
  • Don't overcrowd the pan: When cooking the bacon, don't overcrowd the pan or the bacon will steam instead of fry. This will result in soggy, limp bacon.
  • Cook the bacon until it's crispy:Crispy bacon is the best bacon. Cook it over medium heat until it's browned and crispy all over.
  • Use a large skillet: When cooking the pasta, use a large skillet so that the pasta has plenty of room to move around and cook evenly.
  • Don't overcook the pasta: Pasta should be cooked al dente, which means it should be slightly firm to the bite. Overcooked pasta is mushy and unpleasant.
  • Add the pasta to the sauce: Once the pasta is cooked, add it to the sauce and stir to combine. This will help the pasta absorb the flavor of the sauce.
  • Garnish with fresh herbs: Fresh herbs, such as basil or parsley, add a pop of color and flavor to the dish. Add them just before serving.

Conclusion:

Pasta with bacon and tomatoes is a quick and easy dish that is perfect for a weeknight meal. It's also a great way to use up leftover bacon. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed.

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