A quick one-pot pasta dish with peppers, mushrooms and sun-dried tomatoes tossed with tomato sauce and topped with crunchy bacon, fresh parsley and parmesan cheese. Weeknight summer dinner doesn’t get easier or more delicious than this!
I have turned into such a lazy person over the past few weeks. Being pampered by mom after a gap of two years will do that to anyone… I think. One downside to all the pampering and traveling going on now is that the blog too has taken a back-seat. I noticed yesterday that my inbox is already full of Christmas deals and shopping events. Wh-aat?!! I am not ready to let go of summer yet. Uh-huh…
This reminded me of this one-pot pasta dish. Chock-full of vegetables like red peppers, mushrooms and tons of fresh parsley, this one also has a couple of surprise ingredients. Like bacon. I am not gonna lie, I love bacon but I indulge in it rarely. It is reserved for those rare times that I order an all-American breakfast or loaded burger. Anything in moderation is good, right? But I had a few rashers to be used up and decided to put them on my pasta. Yum!
Then there are the sun-dried tomatoes. These have been steeped in olive oil and flavored with oregano and parsley and has oodles of flavor. So so good with pasta or in a frittata. Come to think of it, this summer pasta dish has all the flavors of a great summer frittata. There’s peppers, mushrooms, tomatoes, parsley, cheese and of course, bacon. I would add some spinach too, maybe.
But right now, it’s pasta time. You can use any kind in this recipe, but I love penne for pasta in tomato sauce. This recipe is super easy and comes together in under half an hour by using your favorite bottle of tomato sauce. If you have a little extra time, do consider making your own sauce.
Such one-pot pasta dishes are very versatile. Use your favorite vegetables in this recipe. Here, I’ve also added the last handful from a pack of frozen green peas along with the peppers and mushrooms. You can use onions, celery, broccoli, spinach and more.
- Penne pasta - 8 oz
- Bacon - 4-6 rashers, diced
- Olive oil - 2 tsp
- Garlic - 3-4 cloves, minced
- Red pepper - 1, de-seeded and cut into thin strips
- Button mushrooms - 4 oz, sliced
- Green peas - ¼ cup, fresh or frozen
- Sun-dried tomatoes - 4 oz, roughly chopped
- Tomato sauce - one 14 oz bottle
- Fresh parsley leaves - 3 tbsp, chopped
- Parmesan cheese - ¼ cup, grated (or more, as per taste)
- Cook pasta in a large pot of salted boiling water till al-dente. Drain and set aside, reserving a cup of the starchy cooking liquid.
- Fry bacon in a skillet on medium heat till crisp and browned. Remove and set aside.
- Retain the bacon fat for further cooking. If you feel it is less, add 2 tsp of olive oil.
- Keeping the skillet on medium heat, add garlic and saute till fragrant.
- Then add the peppers and mushrooms and saute for a few minutes till mushrooms are lightly browned and peppers are tender-crisp.
- Add peas, sun-dried tomatoes and the pasta sauce. Bring to a boil and simmer for 2 minutes.
- Add cooked pasta and toss well. Add some of the hot pasta water to loosen the sauce, if needed.
- Top with fresh parsley, fried bacon and parmesan cheese. Serve immediately.
Serve pasta hot or warm, as a main or side, but always with grated parmesan on top!
What is your go-to pasta dish in the summer? I always use my favorite vegetables and tons of fresh herbs. And of course, sometimes BACON!!
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