1 lb thin Spaghetti,
Extra Virgin Olive oil,
6 slices bacon,
3 cans Italian diced tomatoes
(or whole tomatoes and just
smash them...you could pretend its
someone you don't like)
Mad props to my guest photographer, (my 8 year old) Elaine! She loves taking pictures for me..... she is a foodie photographer in the making.
Chop the root end off your leeks and peel off the outer layer. Slice the leeks down the middle, and then slice into small strips. Put leeks into a medium bowl and fill it with cold water and soak.
Toss it into a large skillet with some evoo. Make it big. This recipe will fill up the whole thing. cook until bacon is a little crispy.
While the bacon is cooking, you'll want to separate the leeks layers. They are kinda like onions, but when they grow, they get dirt in between the layers. You want to kind of make a clothes washer agitator motion with your hand and get all that dirt out of them. I know, that sounds weird. Humor me.
When they're all pulled apart and clean, take a clean dish towel and lay it out on the counter. Pull the leeks out of the water with your hands (look at all the dirt in that water. Gross.) and spread them out over the towel. Lay another clean towel over the top and pat dry.
Ummm.....you may want to start your pasta water. I really hope you know how to cook pasta. Cook pasta to Al Dente.
A little more than that.
Okay. That's enough.
Oh yeah, now add the leeks to your bacon-y goodness. Simmer 3 minutes or so until the leeks are good and wilted.
Italian diced tomatoes.
These are tricky to find. The can may not say "Italian", it may just say, "Basil, Garlic & Oregano". Same thing. Buy it. Buy a bunch. You'll make this again. If you only find Italian Whole tomatoes, just mash them up in the pan.
Dump 3 cans of it into your skillet and mix it up.
I didn't in this picture, but you can also throw in some basil leaves and mix them in (Wal-mart was out that day)
Cut up some fresh Parsley and sprinkle it over the top.
Enjoy! This serves quite a few people. My family of 5 eats a ton and we still have lots left for lunch the next day.
This recipe is adapted from Rachael Ray.