Bacon, Leek and Tomato Spaghetti

   Occasionally, we like to watch the Rachel Ray show. I really like the last half of the show better because that's when she cooks the meal :-) Anyway, a few weeks ago she made Bacon, Leek and Tomato Spaghetti; ya'll, this is good!!! Moma and I were saying that the smell and taste of canned spaghetti sauce just isn't appealing to us anymore, now that we've tasted this!

Ingredients

• 3 leeks (we've substituted green onions when we didn't have leeks on hand; I haven't tried it, but I think celery would be tasty in this recipe as well) 
• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 6 slices center-cut bacon, thinly sliced
• 3 cloves garlic, very thinly sliced or chopped
• Salt and pepper
• 1 28-ounce can Italian whole tomatoes in purée (fresh tomatoes work well too)
• 1/4 cup flat-leaf parsley, chopped
• 1 pound spaghetti (we use Gluten Free)
• Freshly grated Parmigiano-Reggiano cheese
• A handful of fresh basil, thinly sliced or chopped

Yields: Serves 4

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Preparation

Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve.

Bring a large pot of water to a boil for the pasta.

Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.

Add tomatoes and purée to pan and mash up tomatoes. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley.

Salt pasta water and cook pasta to al dente. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.

Here's the link to the recipe on Rachel Ray's website