Pasta with bacon and grilled vegetables, enriched with crunchy breadcrumbs, is a rich and uniquely flavored main course.
To make this recipe, I grilled zucchini and eggplant, then separately browned some bacon with a bit of tomato sauce. Once the pasta was cooked, I combined everything and served it with a sprinkle of toasted breadcrumbs.
With fresh and genuine ingredients, you’ll serve a dish that’s finger-licking good!
Also try:
Spelt Salad with Grilled Vegetables
Rice Salad with Tuna and Vegetables
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 1 zucchini
- 1 eggplant
- 2 slices bacon
- 2 tbsps tomato sauce
- 2 tbsps breadcrumbs
- 1 clove garlic
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
Tools
- Cast Iron Griddle
Steps
To make pasta with bacon and grilled vegetables, wash and clean the zucchini and eggplant.
Slice them lengthwise to a thickness of about half an inch. Heat the griddle and grill them on both sides.
In a pan, slightly brown a clove of garlic with a drizzle of extra virgin olive oil.
Then add oregano, chili flakes if desired, and bacon cut into strips. Sauté and add the tomato sauce.
Mix well, adjust salt, and cook until the sauce is slightly reduced. Finally, add the grilled vegetables cut into pieces and let them blend for a couple of minutes.
In a small pan, heat a drizzle of extra virgin olive oil, then add the breadcrumbs and toast them.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it, and pour it into the pan with vegetables and bacon.
Mix to combine everything, and if necessary, add some pasta cooking water.
Serve garnished with toasted breadcrumbs and enjoy your meal!
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