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Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- ½ pound lean smoky bacon
- 3 to 4 medium leeks, halved lengthwise, sliced 1-inch thick then washed and dried
- 4 cloves garlic, thinly sliced
- 2 tablespoons thyme, chopped
- Pepper
- ½ cup dry white wine
- 2 pints cherry tomatoes
- 1 pound penne rigate or whole grain penne
- Grated Pecorino cheese
Yield
Serves: 4
Preparation
Bring a large pot of water to a boil for the penne.
Heat EVOO in a large skillet over medium-high heat. Add bacon and crisp; add leeks, garlic, thyme and pepper. Sauté 5-6 minutes then deglaze the pan with wine. Add tomatoes and cover pan. Cook tomatoes until they burst, 10-12 minutes, shaking pan occasionally.
Salt boiling water and cook penne to al dente. Add a little starchy water to the sauce just before draining pasta. Toss pasta with sauce and cheese.