So yeah - I totally named this dish after me because It has so many things I love - all in one.
This dish is similar to carbonara - the bacon mainly - but I made it my version.
And the stars are the baby tomatoes - lord help me.
No - not mine...my little tomato plants still have a little ways to go.
But when I was at the food market a few days ago - I saw these baby heirlooms!
No question - they went right in my cart "I'll figure out what to do with these" I say to myself.
And this was TOTALLY the dish - all because of them.
This recipe is super simple and perfect as a side dish - or main (if you ask me)
The flavors are all well balanced, salty, fatty, earthy, bold. creamy and fresh.
The key is to roast the tomatoes in a little olive oil for about 40 minutes or so and let them cool slightly. The flavor doubles. Seriously.
But let me just say - I did in fact - grow that basil.
It went beautfully, the color is fantastic too.
If you can grow your own veggies and herbs DO IT.
Cook pasta as directed - set aside.
Meanwhile - preheat oven to 350 degrees
In a small sauce pan add 1/4 c olive oil and smashed garlic and warm over low heat for 15 minutes - stirring occasionally.
On a baking sheet add the tomatoes, splash of olive oil and some salt and roast for 30 - 40 minutes until bursted and wrinkled - let cool for 10 minutes.
Cook your bacon - set aside.
In a baking dish add your pasta and cover with garlic oil - along with the garlic.
Layer over some mozzarella and finish with roasted tomoatoes.
Pour over the pasta the pan juices from the tomatoes - it's divine.
Bake at 350 for about 10 minutes until mozzarella beomes gooey and warms through.
Crumble the bacon overtop, garnish with basil and ENJOY!!!