Spaghetti with Tomatoes, Rosemary and Bacon

by Sarah on November 7, 2011

WELL HELLO!  I’M STILL ALIVE!  Man, last week was a doozy.  It’s been a trial.  I get these weird migraines and they’ve been getting worser and worser and worsest.  I was prescribed some new preventative medication but they warned me that it was likely to make me a little loopy and to start taking it on a weekend.  I did, but I also got a big whopper of a headache that lasted for three days and then the medicine made me totally idiotic for another three days. What a maroon!  I tried to get on the freeway one day and nearly lost my marbles.  I went right home.  It was kind of scary.  Needless to say, I just kind of hung out on the sofa and moped.  I’m still feeling kind of high off and on. Which is kind of cool.  Heh heh.

What does this have to do with cooking?  Nothing.  I just thought I’d share.  I think this medicine is also making me chatty.

Luckily for everyone, those little grape tomatoes are plentiful in all the dang stores and you can still make this sauce with them.  Or you can just make this sauce with a little can of chopped or whole tomatoes–those San Marzanos are nice too.  Or just tuck it away and save it for next summer–you can even use that new Ziplist feature down there.

These flavors really work for me guys.  Salty fatty unctuous bacon combined with sweet and slightly acidic tomatoes, caramel-y onions and astringent rosemary made me do a ridiculous little happy dance right in my kitchen.  I’m sure I embarrassed my kids, but what the hell, what are mothers for?

You know what else really works for me?  Being able to throw together dinner in literally fifteen minutes and be sitting down with your family in twenty, eating a delicious dinner after a hellacious day at work.  Oh, am I projecting?  Maybe you’ve had a delightful day at work.  Yes, just lovely.  A fantastic fulfilling day at work.

Uh, sorry.  Eating dinner.  That part is really great.  With your family.  Food.  Good.

This recipe was inspired totally by a blog post on DESIGN SPONGE, where I typically go for home design eye candy, but in this instance came away with the idea for this dish after reading an interview with cookbook writer extraordinaire Melissa Clark.  So, go check it out, as well as the recipe in it’s original form! Thanks Design Sponge!


Spaghetti with Tomatoes, Rosemary and Bacon


  • 1 lb. tomatoes
  • 4 pieces thick-cut bacon, cut into lardons
  • 1/2 small red onion, chopped (white is fine)
  • 2 large cloves garlic, minced
  • 1 large sprig rosemary
  • 1 cup currant tomatoes (whole) or cherry or grape tomatoes (halved)
  • 1/2 tsp chili flaked
  • olive oil
  • salt, pepper


  • Boil spaghetti until al dente. In the meantime make sauce:
  • Render lardons until crisp, drain on paper towels. Return pan with fat to stove.
  • Cook onion and garlic in fat over medium-low heat, adding a little oil if needed.
  • Add tomatoes, rosemary and chili flakes. Cook on low until soft and fragrant. Season with salt and pepper.
  • Add bacon to mixture.
  • When spaghetti is cooked, add to pan and mix with sauce.
  • Dress with good quality olive oil and add some of the cooking water if needed.
  • Season with salt and pepper.
  • Serve with Parmesan.

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