Macaroni and San Marzano Tomatoes
- 1/4 pound smoked bacon
- To taste salt
- 28 ounces certified whole San Marzano tomatoes
- To taste ground black pepper
- 1 pound macaroni elbows
- 2 quart water
- 2 tablespoons extra virgin olive oil
- 2 teaspoon salt
Before we start make sure to reserve 2 cups pasta water. Boil the elbows in the water, with 2 teaspoon salt, and olive oil. When the pasta has cooked two minutes shy of actual cooking time of the pasta, stop cooking. Slice the tomatoes reserve the liquids.
Drain all but 2 cups of the pasta water. Add the tomato juices and start cooking again now add the tomatoes. Add salt and pepper. Half crisp the bacon.
Add the bacon and drippings to the macaroni and tomatoes cover and turn off the heat. The residual heat will finish cooking the bacon. Let rest covered for 20 minutes, stir, and serve. I hope you enjoy!!!
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