Spaghetti with red pepper sauce & bacon
Uncooked yellow lentil pasta
8¾ oz, spaghetti, or red
4 large clove(s), thinly sliced
Roasted red peppers (packed in water)
1 cup(s), (1 [12-oz] jar)
Cooked crisp center cut bacon
3 slice(s), crumbled
- Cook pasta according to package directions. Carefully ladle out ½ cup pasta water, then drain pasta and return to pan.
- Meanwhile, heat oil in a small skillet over medium heat. Add garlic; cook until just golden, stirring often, about 2 minutes. In a food processor, mini food processor, or blender, add garlic with oil, peppers, tahini, salt, and pepper; process until smooth, about 1 minute. Pour sauce over pasta and toss to coat; add pasta water as needed to loosen sauce. Sprinkle bacon and parsley over pasta.
- Serving size: about 2 cups