published 6/16/2020
I’m not kidding when I say this Pasta is absolutely incredible! From the bursting of the warm, fresh tomatoes and the creamy feel of the goat cheese, to the rich flavor of the Bagna Cauda, this Perfectly Imperfect recipe will definitely bring everyone happily to the table. Bagna Cauda is an Italian dish or sauce made up of butter, oil, garlic and anchovies – OMG! I have been in a bacon mood lately, anyone else LOL, and decided to top it all off with crunchy bits of bacon heavy. Serve it hot or room temp and let your taste buds go wild!!
PREP TIME: 5 minutes
COOK TIME: 15 minutes
SERVINGS: 4
ingredients
Bagna Cauda
- 1/2 cup Extra Virgin Olive Oil
- 2 TBSP Butter*
- 8 Anchovy Filets
- 4 Garlic Cloves (whole or thinly sliced)
Pasta
- 1 lb Linguine**
- 4 strips Bacon (cut into small pieces)
- 1 cup Cherry Tomatoes
- 1 cup Grape Tomatoes
- 2 Vine-ripened Tomatoes (cut into 1 in. pieces)***
- 1/4 cup Red Wine Vinegar
- 2 oz (half small log) Goat Cheese
- 1 cup Arugula or Spinach
- handful Chiffonade cut Basil****
- Salt and Pepper to taste
- juice 1/2 Lemon (optional)
*I use Country Crock Avocado Butter since I am Lactose Intolerant and it truly is wonderful! But, use whatever you have.
**If you don’t like or have Linguine feel free to use any type of pasta. Even a short pasta will be great!
***Any tomato variety can be used, these are just my favorite and I wanted to have lots of different flavors. If you prefer to use one type of tomato you can do that too, just keep the amounts about the same.
****Chiffonade cut is achieved by rolling the Basil into a cone shape and thinly slicing it on an angle to get small, curly strips.
instructions
- Heat a small pan over low heat. Add the Butter and Oil. When the Butter has melted, add the Anchovies and Garlic, and saute for 15 minutes.
- Bring a large pot of water to a boil. Cook your pasta according to the package and drain.
- Heat a large pan over medium-high heat. Add Bacon and cook until crispy (about 5 minutes.) Remove, leaving the grease in the pan, and set on a towel to drain excess grease.
- In the same pan, add all the Tomatoes and saute about 2-3 minutes on medium high heat, or until they begin to blister.
- Remove to a bowl. Pour in the Red Wine Vinegar and half of the Goat Cheese, and season with Salt and Pepper. Stir to combine.
- When the Pasta is drained, add back to the pot and pour in the Bagna Cauda. (You can remove the Garlic or leave it, whatever your preference.) Toss to completely coat the Pasta in the sauce. Then add in the Tomato mixture and Arugula and stir.
- To serve, top with the rest of the Goat Cheese, Bacon, and finish with the Basil and Lemon Juice. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
