Ramp Pasta Recipe with Tomato and Bacon: A Spring Delight

Ingredients

• 3 medium tomatoes, chopped
• 1 cup ramps - leaves washed, dried, and finely chopped
• 1 teaspoon capers
• 3 tablespoons extra-virgin olive oil, divided
• salt and freshly ground black pepper to taste
• 1 pound penne pasta
• 4 slices bacon, finely chopped
• 1 pinch white sugar, or to taste

Instructions

1. Prepare an ice bath by filling a large bowl with ice and cold water. Cut a small "x" into the bottom of each tomato to help with peeling.
2. Bring a large pot of lightly salted water to a boil. Carefully add the tomatoes to the boiling water. Cook for approximately 30 seconds, or until the skin begins to peel away from the tomato. Remove with a slotted spoon and place in a colander to drain. Immediately transfer the tomatoes to the ice water bath for several minutes to halt the cooking process. Once cooled, drain, peel off the skins, and chop the tomatoes.
3. In a blender, combine the chopped tomatoes, ramps, capers, and 2 tablespoons of olive oil. Blend until you achieve a smooth consistency. Season generously with salt and pepper to taste.
4. Bring a large pot of lightly salted water to a boil once more. Add the penne pasta and cook, stirring occasionally to prevent sticking, until the pasta is al dente – tender yet firm to the bite, about 11 minutes.
5. While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bacon and cook, turning occasionally, until it is evenly browned and crispy, approximately 5 to 10 minutes. Pour in the tomato-ramp mixture and cook until heated through, about 1 to 2 minutes. Add 1 to 2 tablespoons of the pasta water to the sauce and mix to combine, creating a luscious emulsion. Season with salt, pepper, and a pinch of sugar to balance the acidity.
6. Drain the cooked penne pasta thoroughly and add it directly to the skillet with the sauce. Toss to coat the pasta evenly with the delicious ramp and tomato sauce. Serve immediately and enjoy!

Nutrition

• Calories: 630 kcal
• Fat Content: 23 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 219 mg
• Protein Content: 19 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 90 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g