1 lb. rotini pasta
4-5 slices bacon
1 yellow onion, sliced
1 red pepper, sliced
5 roma tomatoes, quartered
2-3 cloves garlic, minced
4-5 leaves dinosaur kale, chopped
Splash of white wine
Feta and romano cheese, to taste
Red pepper flakes
The key to this dish is to bring out the sweetness of the tomatoes by roasting them in the oven. Since roma tomatoes have a low water content, they are the perfect choice for this method. When we tried to do it with a plump pile of cherry tomatoes, they transformed into blackened blobs at the bottom of the pan. Do not make the same mistake! Toss the quartered tomatoes in some olive oil, salt, and pepper. Roast in a 375˚ oven for 40 minutes. Increase the temperature to 400˚ and continue cooking for another 20 minutes, or until caramelized.
Sauté the onions and pepper until translucent. Add the garlic and cook for a few minutes more. Deglaze with some white wine and cook until reduced a bit. Meanwhile, cook the pasta and bacon. Once the pasta is done, toss it into the pan along with the tomatoes and coat with the sauce. Add in some feta, bacon, and the dinosaur kale. Top with the romano cheese and some more salt and pepper. Buon appetito!