Fusilli with Bacon, Shallots, Fire Roasted Grape Tomatoes, Fresh Mozzarella and Basil
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Serves: 4
 
Ingredients
  • 1 12oz bag of Bionaturea gluten free fussili (or any other kind you like)
  • 3 slices of bacon, chopped
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 1 lb grape tomatoes, halved or campari tomatoes, quartered
  • Salt, pepper and sugar to taste (I always add a pinch of sugar to tomatoes to reduce acidity)
  • ¼ lb diced fresh mozzarella
  • Basil leaves torn for garnish and to add flavor at the end
Instructions
  1. Preheat oven at 425 degrees
  2. Cook bacon in sauté pan until crispy
  3. Remove bacon, leave oil in pan
  4. Place chopped shallot and minced garlic in pan. Sauté until translucent and slightly brown at edges
  5. Slice tomatoes and put in a small baking dish
  6. Cover tomatoes with bacon, shallots and garlic and toss to coat
  7. Roast at 425 degrees for 25 minutes
  8. While roasting tomatoes, boil water and cook pasta
  9. Once tomatoes are roasted and pasta is cooked, combine all ingredients and add fresh mozzarella and basil to toss. Pasta should be hot and mozzarella should melt and become stringy. So good! Enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/fusilli-with-bacon-shallots-roasted-grape-tomatoes-fresh-mozzarella-and-basil/