Meat Lite: Penne with Bacon and Raw Tomato Sauce

Ingredients

• 2 ounces bacon diced ( 2 slices)
• 10  basil 
• 2 tablespoons olive oil extra virgin 
• 1  garlic clove minced
• 1 cup heirloom tomatoes diced peeled
• 2 servings parmesan grated for serving
• 8 ounces penne pasta 
• 10  pepper black
• 0.1 teaspoon pepper red
• 1 teaspoon red wine vinegar 
• 0.3 teaspoon salt 
• 0.3 cup shallots minced

Equipment

• frying pan
• knife
• pot
• mortar and pestle

Directions

1. Using a mortar and pestle or the back of a knife, grind the garlic, salt and red pepper flakes to a paste.
2. Combine the paste, the tomato with its juices, the basil leaves, the olive oil, the vinegar and the salt in a mix bowling and cover. Set aside for three hours or up to overnight.
3. Put a large pot of water on to boil, and while you wait, fry the bacon over medium heat until the fat is rendered and the pieces are crisp.
4. Remove and reserve the bacon pieces and drain all but 1 tablespoon of fat from the pan.
5. Add the shallots to the bacon fat and fry until the shallots have softened. By now, the water will have come to a boil and you will be cooking the pasta and shallots at the same time.
6. Drain the pasta when it's al dente, reserving 1/4 cup of the starchy cooking liquid.
7. Add the pasta and the reserved water to the frying pan and stir, removing any cooked on bits from the bottom.
8. Add the reserved bacon and raw tomato sauce, stirring to combine. Cook just until the sauce is warm.
9. Serve with grated Parmesan cheese.