Farfalle with Roasted Tomatoes and Bacon

The final days of summer are imminent.  I drove my son and his friend to their first day of high school this morning and now I sit writing in a very quiet house with just my dog Ty for companionship (and my computer).  

When my children were younger, I would rejoice in the first day of school.  Their presence 24/7 was exhausting due to the attention and entertainment they required.  For the first time, school starting is bittersweet.  Essentially, as my children grow older they’ve turned into cohorts, friends and confidants.  We often share the lazy days of summer with shared interests in books, cooking, exercise, movies, etc..  Eva and Jake are growing up quickly and I realize my summer buddies won’t be here forever.

This pasta dish is a good meal for transitioning seasons.  It still has bright summer notes from tomatoes and fresh oregano.  Yet rich, crispy bacon and grated Romano give it a hearty autumnal feel.  It’s a fairly effortless meal to prepare on busy weeknights when afterschool activities start stacking up.

Enjoy your final days of summer and this pasta dish as you prepare for the seasons to come.

Farfalle Pasta with Roasted Tomatoes and Bacon 

Serves 4

Ingredients:

1 lb. Roma tomatoes (approximately 6), cut in half

2 Tbsp. fresh oregano leaves

2 garlic cloves cut in thirds

¼ tsp. crushed red pepper flakes

½ tsp.  sea salt

4 slices of bacon, cooked crispy and broken into small pieces

grated Romano to taste

12 oz. Farfalle pasta, cooked per package directions

Directions:

1. Pre-heat oven to 400 degrees.

2. Cut tomatoes in half and place cut side down on a baking sheet.  Sprinkle tomatoes evenly with oregano, garlic, red pepper flakes and sea salt.  Roast in oven for 25 minutes until garlic is golden and tomatoes are wrinkled and soft to the touch.  Let cool slightly.

3. Roughly chop tomatoes with other roasted ingredients

4. Toss tomatoes with pasta and top with bacon and Romano.

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