NOOODLES!!!

NoOo0Ooo0oO0dles

Today you are going to learn how to make a fancy BLT but with Noodles!!! Personally I love pasta because there is so much you can do with them. It's perfect for vegetarians, meat lovers, veggie lovers, sea food lovers, healthy people, not so healthy people, and you can even buy gluten free noodles. The possibilities are endless. And to make this blog even better there will be a pun for every post!

The actual name for this delicious dish is BLT Bucatini found on page 194 of Domenica Marchetti's book 'The glorious PASTA of Italy.' I had to modify many steps to what my mom could find in the store and it tasted just as delicious. I also cut the recipe in half because of how much we bought. (tip: look at the amount of ingredients before you actually by them). I think what made this recipe so fancy was the fact that they smoked the tomatoes. This was a delicious touch that I would've never thought of.

INGREDIENTS

• 1/2 tablespoon of extra virgin olive oil (for the bacon)
• 1/8 cup of extra virgin olive oil (for the cherry tomatoes)
• 4 oz of Bacon cut into 1/2 in by 12 mm
• 3/4 LB to 1 LB of cherry tomatoes
• 1/2 LB of dried spaghetti
• 1/2 of parsley
• 1/4 cup of freshly shredded pecorino romano cheese
• Some salt and pepper
• 2 garlic cloves

Time for the fun



Step 1: Grab a pot and fill it up half way. Put it on the stove with medium heat and add about a teaspoon or two of salt. Put the lid on and continue to the next step. You want your water to look like this

Step 2: While the water is being boiled grab your cherry tomatoes, a cutting board, and knife. Cut all of the cherry tomatoes in half and place them on a baking tray.

Step 3: Pre heat the oven to 275 Fahrenheit Get your 1/8 cup of the extra virgin oil and drizzle it on top of the tomatoes (as most households do I only had a 1/4 cup so I just filled it up halfway). Also get the 2 garlic cloves and finely chop them up (if you have one use a handy dandy garlic press) and scatter it over the tomatoes. Then generously sprinkle salt and pepper over the top of it and stick it in the oven for 2 hours or until the tomatoes are shriveled but moist.

Step 4: By then your water should be boiled so put in the spaghetti without the lid and stir for about 10 seconds. Let it bathe for about 8 minutes 

Step 5: Chop up the bacon into 1/2 in by 12 mm pieces. I used 4 slices of bacon 

Step 6: Put a frying pan on the stove over medium heat. Get 1 tablespoon of extra virgin olive oil and pour and spread it in the pan. Add the bacon and stir frequently for 8-10 minutes or until the bacon becomes crispy and delicious.

Step 7: stir in the roasted cherry tomatoes, the spaghetti, and the parsley  

Step 8: put it on a plate and add as much cheese as you'd like

ENJOY!

With this recipe I learned a couple of things. One would be to look at how much stuff you need and 2 would be to look t how much time it would take. Going into this I didn't know that it would 2-3 hours to slow-roast tomatoes. Although it took a while it was worth it in the end. I love noodles! As she says in the book "Who doesn't love a BLT sandwich, one packed with lots of crispy-chewy bacon, meaty ripe tomatoes, and crunch lettuce?" (Marchetti 194).




And now.... the pun of the post!

What do you call a fake noodle? an impasta




Which do you think is better, a fancy, delicious dish that takes a long time or a mediocre dish that doesn't take long? 
Marchetti, Domenica. The Glorious Pasta of Italy. San Francisco, CA: Chronicle, 2011. Print.