Ingredients
Scale
- 12 oz shell pasta
- 6 slices bacon
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup fresh basil, chopped
- 1 cup grated Parmesan cheese
Instructions
- Cook the shell pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes.
- Chop the bacon into small pieces and cook it in a large skillet over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels.
- In the same skillet, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
- Add the halved cherry tomatoes and crushed red pepper flakes (if using). Cook for about 5 minutes until the tomatoes soften.
- Once the pasta is done, drain it and add it directly to the skillet with the tomatoes. Toss to combine.
- Stir in the crispy bacon, fresh basil, and Parmesan cheese. Mix well and serve immediately.
- Prep Time: 10
- Cook Time: 20