I spent my weekend recovering from Vegas and working on this site. When I migrated over from blogspot a few weeks ago, I didn’t realize that it was going to wreck all the formatting for all my previous 238 blogposts. Gasp!
While I still have about 20 more posts to clean up, I’m proud to say that the majority are finally cleaned up and appropriate for audience viewing. I’m hoping to have all of it taken care of by the end of the week. There’s nothing worse than a messy blog!
In “cleaning up” my blog, I literally spent the weekend updating fonts and layout and watching movies. There were two I watched that were pretty good that I thought I would share… both of which I didn’t really think were going to be that good.
Last night, I watched this classic and did another 20 posts. Seriously… it takes forever. I also made a delightful dinner that I plan to share with you guys today.
This is an OLD Weight Watchers recipe that I used to eat back in the day. I found it on eTools, and fell in love with it. It doesn’t get much easier than this recipe… and it reminds me of the Cavatappi Amatriciana that they serve at Carrabba’s. Mmmm!
From Weight Watchers
1/8 tsp table salt, or to taste (for cooking pasta)
8 oz uncooked pasta of your choice
4 oz Canadian-style bacon, diced
1/2 to 1 large onion(s), finely diced
1/4 tsp red pepper flakes
2 cups canned tomatoes, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1. Dice your onion and bacon into small pieces.
2. Cook pasta in salted water until al dente, and then drain pasta. Place pasta back in pot.
3. Meanwhile, heat a nonstick skillet over medium heat sprayed with cooking spray. Cook bacon, stirring frequently, until browned.
4. Stir in onion and increase heat to medium-high; cook until lightly browned.
5. Stir in red pepper flakes and tomatoes; toss to mix and coat.
6. Toss hot pasta with tomato mixture; season to taste with salt and pepper.
Stats on this dish will vary based upon the pasta that you choose. I went with the white flour pasta (simply because of the cool shape) and my dish ended up to be 278 calories per serving. I made half of the recipe, which originally serves 4.