BLT Pasta - Low FODMAP
A favorite turned into dinner. Low FODMAP, gluten-free and delectable.
Ingredients:
- 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
Preparation:
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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 1/4 cup (60 ml) of the cooking water.
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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.
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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.
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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.
Notes:
Tips
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Dry pints are volume measurements. There are approximately 25 to 30 cherry tomatoes in 1 dry pint.
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You could add Parmesan cheese, in which case the dish will no longer be Dairy Free.