It has bacon in it…it has to be good.
3 T olive oil
5 slices center-cut bacon, chopped
1 medium onion, chopped
Salt and pepper
28 oz. can San Marzano tomatoes
1/2 c. all-purpose flour
1 lb. farfalle pasta
10 oz. frozen peas
1/4 c. mascarpone cheese
3 T butter
1/4 c. balsamic vinegar
1/2 c. fresh basil leaves, shredded
Bring a large pot of water to boil and cook pasta according the directions on the packaging.
Heat 1 T olive oil in a deep large skillet over medium-high heat. Add the bacon and cook for 3-4 minutes. Add the onions, season with salt and pepper, and cook until tender. Add the tomatoes, crushing them with a wooden spoon and simmer on low heat for 15 minutes.
Dust the fish with flour and shake of excess. Season with salt and pepper. Heat 2 T olive oil in a large skillet over medium-high heat. Cook the fish for four minutes on each side until cooked through. Remove the fish from the skillet. Cover loosely with foil to keep warm.
Stir the peas into the sauce. Bring it back to a bubble and stir in mascarpone cheese.
Add the butter to the pan the fish cooked in. Brown the butter over medium heat for 2-3 minutes. Stir in the balsamic vinegar and simmer for a minute or two. Pour the brown butter sauce over the fish.
Drain the pasta. Toss with sauce and wilt the basil into the pasta. Serve the fish alongside the pasta.
Did I change anything? I used a different shaped pasta since that’s what I had and I used less peas.
What did the family think? I used less peas because my hubby is not a big fan of them. Even though I used less, they still got in the way of his eating. Our oldest ate the pasta. I let him have fish sticks instead of the tilapia…he loves fish sticks. The youngest ate a little pasta and fussed his way through the fish sticks.
from Rachel Ray