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BLT Penne

BLT Penne


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1/2 pound lean smoky bacon

  • 3-4 medium leeks, halved lengthwise, sliced 1-inch thick, then washed and dried

  • 4 cloves garlic, thinly sliced

  • 2 tablespoons thyme, chopped

  • Pepper

  • 1/2 cup dry white wine

  • 2 pints cherry tomatoes

  • 1 pound penne rigate or whole grain penne

  • Grated Pecorino cheese


Bring a large pot of water to a boil for the penne. Heat the EVOO in a large skillet over medium-high heat. Add the bacon and crisp; add the leeks, garlic, thyme and pepper. Sauté for 5-6 minutes, then deglaze the pan with the wine. Add the tomatoes and cover the pan. Cook the tomatoes until they burst, 10-12 minutes, shaking the pan occasionally. Salt the boiling water and cook the penne to al dente. Add a little of the starchy cooking water to the sauce just before draining the pasta. Toss the pasta with the sauce and cheese.