Tomatoe recipe

Tomatoes won the "Favorite Garden Veggie" Poll and as promised, here is a recipe that uses them.

For a little background on the recipe, I love Rachael Ray and got three of her cookbooks when I got married. I'm slowly working my way through the books, trying recipes here and there. I also have a subscription to the Rachael Ray Magazine, so every month I get a magazine full of recipes that I have to try. This recipe is from her "Express Lane Meals" cookbook. I've made a couple recipes out of this book and have loved them all. One of my favorites is the Thai chicken pizza. Micah and I like the marinated chicken so much that I used it (without the pizza) over rice for dinner. Okay enough with the commentary, here is the recipe.

Pasta with Bacon, Tomatoes and Cheese
4 servings

Ingredients
salt
1 lb. short-cut pasta
1 T EVOO
4 bacon slices, chopped
1 large onion chopped
4 large garlic cloves, chopped
1/4 t. red pepper flakes
black pepper
1/2 cup white wine, a couple good glugs
1/2 cup chicken stock
1 pint grape tomatoes (I used the cherry tomatoes from my garden
1 ball fresh mozzarella, cut into 1/4-inch dice
1 bunch fresh chives
15 fresh basil leaves
1/2 graded Parmigiano-Reggiano
6 cups mix greens
Vinegar for the greens

Place a large pot of water with a tight-fitting lid over high heat, bring to boil. Once boiling, add salt and pasta. Cook according to package. Remember to reserve a 1/2 cup of the cooking liquid when you drain the pasta.

While pasta is cooking, preheat a large skillet over medium-high heat, add the EVOO. Add the bacon and cook until crispy. Add the onions, garlic, red pepper flakes and a little salt and pepper. Cook for about 5 minutes or until onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds or until they are just hot enough that there are about to burst. Add the cooked drained pasta , toss to coat with the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the mozzarella, chives, basil and grated cheese. Use black pepper to taste. Dress the greens with oil and vinegar and serve with the pasta.

This is a great pasta dish, with a light sauce. Great for a hot summer day. Hope you enjoy!!!