- 3 teaspoons olive oil, divided
- 1 medium garlic clove
- 1cup Italian bread, cubed
- 2 pieces LightLifef bacon
- 1 cup grape tomatoes, halved
- 1/2 teaspoon sugar
- 1/2 cup thinly sliced leeks
- 1/4 cup dry white wine
- 1/2 cup vegetable broth
- 1 teaspoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 4 ounces spaghetti
- 1 cup fresh baby spinach leaves
- 1/4 teaspoon minced fresh thyme
Set a large pot of water on to boil.Mince the garlic in a food processor, add the cubed bread, and process until coarse.
Heat 1 teaspoon of oil in a nonstick skillet over medium heat, add crumbs and toast, stirring often, until golden, about 3-4 minutes. Season with salt and pepper, and set aside.
Drizzle 1 teaspoon of the oil into the pan and add the bacon. Cook until brown, move to a paper towel and set aside.
Drizzle the final teaspoon of oil into the skillet, place over medium heat, and caramelize the tomatoes and sugar until the tomatoes begin to brown (about 4 minutes).
Add the leeks and sauté for another 4 minutes until the leeks are wilted. This is about the time to drop your pasta into the boiling water to cook.
Deglaze the tomato mixture with the wine, and simmer until it is nearly evaporated.
Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.
Add the spinach and thyme, stir, then add the bacon pieces and transfer the cooked pasta from the water directly into the pan. Toss to coat, season with salt and pepper, and divide between 2 plates.
Sprinkle with bread crumbs and serve. Enjoy!