Cavatelli with Tomatoes, Bacon, Onions, and Mushrooms

If you were here last week, you saw I made cavatelli from scratch. And, I mentioned having it two ways. This is not that different from the other method, but we liked it a bunch, so I want to share my steps here. My pictures aren’t the best, and some don’t quite match what I say to do. But, you know, do as I say, not as I do and all that. 😉 Cooking while trying to keep a baby happy? A bit tricky. Well, a lot tricky, actually.

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It did make me proud to have made the pasta, cooked it with some ingredients I happened to have around, and make a vegetable all while taking care of a baby with K at work. Talk about Fudging Ahead!

Directions for Cavatelli with Tomatoes, Bacon, Onions, and Mushrooms

  • 1/2 pint cherry tomatoes, sliced in half
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • Olive oil
  • Salt
  • Pepper
  • Cavatelli, cooked
  • 2-3 slices bacon
  • 1 cup mushrooms, sliced
  • Grated parmesan (optional)

Begin by preheating the oven to 350 degrees. Prepare a baking dish with spray. Place the tomatoes, onion, and garlic in the dish. Pour some olive oil, salt, and pepper on top.

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Bake for about 30 minutes until the onions are lightly browned, and the tomatoes have shriveled a bit.

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Meanwhile, cook the mushrooms (and you can add more onion if you like) in a large skillet with a bit of oil until browned.

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Remove from the pan, then cook the bacon in it. When cooked, remove it from the skillet, leaving the fat. When the bacon cools, break it into small pieces. Saute the cavatelli in the bacon fat to brown it.

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Then, add the roasted tomato mixture, mushrooms, and bacon back in the skillet. Stir together and serve, topped with cheese (if desired).

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Directions for Cavatelli with Tomatoes, Bacon, Onions, and Mushrooms (without pictures)

  • 1/2 pint cherry tomatoes, sliced in half
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • Olive oil
  • Salt
  • Pepper
  • Cavatelli, cooked
  • 2-3 slices bacon
  • 1 cup mushrooms, sliced
  • Grated parmesan (optional)

Begin by preheating the oven to 350 degrees. Prepare a baking dish with spray. Place the tomatoes, onion, and garlic in the dish. Pour some olive oil, salt, and pepper on top. Bake for about 30 minutes until the onions are lightly browned, and the tomatoes have shriveled a bit.

Meanwhile, cook the mushrooms (and you can add more onion if you like) in a large skillet with a bit of oil until browned. Remove from the pan, then cook the bacon in it. When cooked, remove it from the skillet, leaving the fat. When the bacon cools, break it into small pieces. Saute the cavatelli in the bacon fat to brown it. Then, add the roasted tomato mixture, mushrooms, and bacon back in the skillet. Stir together and serve, topped with cheese (if desired).

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