Add a loaf of warm ciabatta and you’ve got a perfect pasta for lunch or dinner.
Yield: Side dish for 4 people or an entree sized portion for 3
12 oz of dried spaghetti pasta
5 large Shishito peppers with the stems removed, cut lengthwise into thin strips, seeds and all
1/4 of a large yellow onion, thinly sliced
4 strips of bacon (about 4 oz), cut into 2 inch segments then cut lengthwise into 1/4 inch strips
1/4 cup of pitted Kalamata olives, cut in half
1/2 cup of prepared basil pesto
1/2 cup of heavy cream
Kosher salt, to taste
Black pepper, to taste
Extra virgin olive oil
In a large pot put a gallon of water to a boil on the stove and season with salt. Taste the pasta water. It should taste slightly saltier than you would like your cooked pasta to taste. I use 7 teaspoons per gallon of water.
Drop in your pasta and cook al dente.
While the pasta is cooking heat a 12 inch skillet on medium heat. Add the bacon and cook until crisp.
Add the onions to the pan and cook for 2 minutes.
Throw in the peppers, season with salt and pepper and continue to cook for one minute.
Stir in the olives and cream, bring just to a boil and turn off the heat.
Drain the pasta when ready, put it back into the pot you cooked it in and toss it with olive oil so it won’t stick. Put a lid on the pot to keep it warm if it’s ready before the sauce.
Pour the bacon and vegetable cream sauce over the spaghetti and add in the basil pesto. Stir it all together with a pair of tongs and taste for seasoning.