| I made this for dinner last night to rave reviews. The dish was delicious as well as pretty. A good use for fresh tomatoes and herbs in season.
This was adopted from a recipe on Epicurious - see link below.
Fresh Tomato Pasta with Bacon and Spinach
12 oz. bow-tie pasta - 1 box
10 bacon slices, cut into 1-inch pieces
1 28-ounce can diced tomatoes, drained (I used about 10 fresh Roma's)
2 cloves garlic, minced
1/4 teaspoon dried crushed red pepper
3 cups spinach
3/4 cup sliced green onions (1 small bunch as it came from grocery)
1/4 cup thinly sliced fresh basil leaves
1/4 cup dry white wine
3/4 cup fresh Parmesan cheese
Peel and seed tomatoes, if using fresh.
Cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
Pour off all but 3 tablespoons bacon drippings from skillet (I used Olive oil). Add tomatoes, crushed red pepper and garlic to skillet; sauté until tomatoes soften, about 2 minutes.
Add onions, 1/2 of the basil, and bacon; sauté about 2 minutes. Stir in wine; bring to simmer. Let simmer for a couple of minutes.
Stir in spinach and simmer until just wilted.
4 healthy servings
To plate the food:
Add pasta to plate, top with sauce, sprinkle a hefty helping of parmesan and a little fresh basil.
NOTES: One reviewer on Epicurious used turkey bacon with success. I used Oscar Mayer 30% leaner bacon as it was on sale. | 
