Gemelli with Courgette, Tomatoes, and Bacon

Ingredients for Gemelli with Courgette, Tomatoes, and Bacon

• 12 bacon slices, cut crosswise into 1-inch pieces

• 1 large red onion, chopped (about 475ml )

• 350ml dry white wine

• 350g gemelli or rotini (about 450g )

• 3 slender courgette, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces

• 3 large plum tomatoes, seeded, coarsely chopped (about 230g )

• 50g chopped fresh oregano

• 120g crumbled soft fresh goat cheese (about 110g )

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add courgette and boil until pasta is tender but still firm to bite and courgette is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.

Add pasta, courgette, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.

Avvertenza

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