Sun-Dried Tomato Bacon Pasta
30-minute sun-dried tomato spaghetti with bacon is a quick and easy pasta dinner for busy nights. You only need a handful of ingredients and, once prepped, the dish is ready in the time it takes to boil the pasta.
This sun-dried tomato bacon pasta is like a lot of my easy pasta recipes: It started as a scribble on a post-it note, but then grew-up and became a proper recipe worthy of typing up and sharing here with you.
I made it once and loved the sun dried tomato and bacon combo, so I made it a few more times tweaking the amounts until I went from liking to loving the recipe. And so, here we are. You only need seven ingredients and about 30 minutes to make it.
Ingredients
- Pasta: I like to use thick spaghetti for this recipe, but any long pasta will work well.
- Tomatoes: I use julienne-cut sun-dried tomatoes that are packed in olive oil with herbs (I use California Sun-Dry brand, p.s. not paid to say that). You don’t have to cut them (already done for you!) and you don’t have to flavor the oil (already done!). I use both the tomatoes and the oil in this dish.
- Bacon
- Chopped garlic
- Chopped parsley
- Fresh lemon juice
- Grated Parmesan cheese
How to Make It
☑️ Boil the Pasta
Get your pasta water going and, while the spaghetti boils, prep the other ingredients. Slice the bacon into small pieces, chop the garlic and parsley, and grate the cheese.
☑️ Cook the Bacon, Tomatoes, and Garlic
In a large skillet, cook the bacon until it’s rendered its fat and starts to crisp. This will take about eight minutes or so.
Add the garlic and the tomatoes with the oil. I use about half a jar of the tomatoes and oil, but a little more or less won’t ruin anything. Stir it all around for a minute or so. You’re basically just warming up the tomatoes and oil at this point, which doesn’t take long.
☑️ Bring it All Together
Reserve 1/4 cup of the starchy pasta water before you drain the pasta. Add the water, parsley, and cooked pasta to the pan. Add the lemon juice and, using tongs, toss the spaghetti to combine.
Garnish each serving with more parmesan cheese – not a whole lot, just a tablespoon each will do.
More Quick Pasta Recipes
Sun-Dried Tomato Bacon Pasta
Ingredients
- 8 ounces thick spaghetti
- 4 slices bacon sliced into small pieces
- 4 cloves garlic minced
- 4- ounces oil-packed julienned sun-dried tomatoes packed in herb oil see note
- 1/2 cup chopped parsley
- Juice of 1 lemon
- 2 tablespoons grated Parmesan cheese
Instructions
- Boil the pasta according to package directions. Reserve 1/4 cup of the starchy pasta water before draining the spaghetti.
- In a large skillet, cook the bacon until its fat is rendered and the bacon is crispy (about 8 to 10 minutes). Add the garlic and tomatoes and stir. Cook for a few minutes until the tomatoes are warmed through.
- Add the parsley, reserved pasta water, cooked pasta and lemon juice. Toss the pasta to combine. Top with the cheese and serve.
Notes
Nutrition Estimate
More Ways to Use Sun-Dried Tomatoes
- Sun-Dried Tomato Pesto
- Creamy Sun-Dried Tomato Alfredo
- Mediterranean Pasta
- One Pan Creamy Sun-Dried Tomato Tortellini
Happy (easy) cooking,
This was really good but to make it extra good I decided to add a couple of dollops of ricotta. Great!
Love that idea! Thanks for letting me know 🙂