Pasta With Bacon, Rosemary and Very Ripe Tomatoes

• ounces pasta↗8 ounces
• ounces bacon, sliced into 1/2 inch pieces↗3 ounces
• large rosemary, spring leaves minced↗1
• garlic cloves, minced↗2
• pinch crushed red pepper flakes↗1
• kosher salt & freshly ground black pepper
• large tomatoes, cored and chopped↗2
• balsamic vinegar, soft herbs and grated Parmesan cheese (optional)↗

Step-by-step instructions

1. 1

   Bring a large pot of salted water to boil and cook pasta according to package directions.

2. 2

   Place a large skillet over medium heat. Add the bacon and cook until brown, about 5 minutes. Transfer bacon to a paper towel, leaving the fat in the pan.

3. 3

   Add rosemary, garlic, red pepper flakes, salt and pepper to skillet and cook until garlic is lightly browned but not burned, 1 to 2 minutes. Add the tomatoes and let the sauce simmer until pasta is cooked. Season aggressively with more salt and pepper. If it tastes flat, add a few drops of vinegar.

4. 4

   Drain the pasta and add to the sauce, tossing to mix. Sprinkle bacon and herbs over if you are using them. Grate some Parmesan cheese over top.