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BLT Pasta – Low FODMAP


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Super Fast, Super Easy BLT Pasta

OK, I admit that I first made this BLT Pasta in August when the tomatoes were at their peak for us in New England, but even in the colder months when beefsteak tomatoes can be really lackluster, we can often find some cherry or grape tomatoes that have flavor and color. And who doesn’t like a BLT?

Crispy bacon, lettuce and fresh tomatoes? Yes, we know that is classically a sandwich, but here pasta takes the place of bread and we are indeed cooking the lettuces.

Bacon, lettuce & tomato (BLT) pasta sauce in pan

Take Advantage of Convenience Products

Yup, the lettuces are going to get exposed to heat and you are going to love it! We cook other greens, so why not? Check out the produce section of your market.

Packaged, washed baby lettuce and tender green mixes abound and we always have them in our fridge.

Of course they are usually going into a cold salad preparation, but one day, fantasizing about the flavors of BLT – yes, FANTASIZING – I thought, why not tweak the traditional approach. And baby, look at the image.

This quick and easy pasta is even tastier than it looks!

Bacon, lettuce & tomato (BLT) pasta sauce with spaghetti

Pantry Perfect

And with pasta and garlic-infused olive oil always at hand, my fantasy came true.

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Bacon, lettuce & tomato pasta sauce with spaghetti
4.23 from 9 votes

BLT Pasta - Low FODMAP

A favorite turned into dinner. Low FODMAP, gluten-free and delectable. 

Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Author: Dédé Wilson


  • 1 pound (455 g) low FODMAP gluten-free spaghetti
  • 10- ounces (280 g) thick cut bacon (use gluten-free if following a gluten-free diet)
  • Kosher salt
  • 5 tablespoons (75 ml) garlic-infused olive oil, such as FODY Foods Garlic-Infused Olive Oil
  • 3 dry pints cherry or grape tomatoes, multi-colored, if possible, stemmed (see Tips)
  • Freshly ground black pepper
  • Pinch of sugar
  • 2 large handfuls (2 ounces; 55 g) mixed baby lettuces


  1. Set a large pot of well-salted water to boil over high heat. Cook pasta until it is a bit firmer than al dente, drain and reserve ¼ cup (60 ml) of the cooking water.
  2. Meanwhile, cook bacon in batches in a very large sauté pan until crisp. Drain bacon on paper towels, chop into pieces and set aside for later. 

  3. Drain all but 2 tablespoons bacon fat from the pan. Add garlic-infused olive oil to bacon fat, set heat to medium and then add tomatoes, a generous amount of black pepper, sugar, and a bit of salt. Cook, stirring occasionally, until tomatoes burst, about 5 to 7 minutes. Stir in lettuces until wilted.

  4. Add drained pasta and chopped bacon to pan and toss to coat, adding a bit of reserved cooking water as you toss to help bring the sauce together. Serve immediately, with optional Parmesan cheese.



  • Dry pints are volume measurements. There are approximately 25 to 30 cherry tomatoes in 1 dry pint.

  • You could add Parmesan cheese, in which case the dish will no longer be Dairy Free.

Course: Dinner, Main Course
Cuisine: American


Calories: 445kcal | Carbohydrates: 46g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 235mg | Potassium: 70mg | Fiber: 4g | Sugar: 3g | Vitamin A: 15IU | Calcium: 2mg | Iron: 0.1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.