Quick and Easy Bacon-Tomato Penne

April 24, 2014

Bacon Tomato Pasta 1 | Espresso and Cream

Before I share this recipe with you, I should clarify that while a lot of my recipes are on the healthier side, this recipe isn’t winning any awards for being health conscious. However, when I threw this meal together last week for Joe after a trip to the gym, he raved about how delicious it was and demanded that I blog about it. Usually Joe isn’t one to demand I blog about anything, so when he insisted I obliged. In fact, I made a batch of this pasta earlier in the week and put it into lunch containers immediately so that Joe would be able to enjoy lunches at work that were better than turkey and cheese or PB&J.

If you’re a fan of meals that are quick and easy to throw together and require very few ingredients (and really, who isn’t?) then you will love this recipe. I’ve tried it both warm and cold and can say that both ways are delicious, although I do prefer it warm since the flavors are more pronounced.

After making this dish a couple times, I’ve been thinking of ways to add a little freshness to this dish, mainly something green. Although I didn’t add any, a couple handfuls of arugula or a little fresh basil would be a great addition. Let me know if you try it and add anything different to your version, since I’m always looking for ways to adapt dishes and keep things fresh.

Bacon Tomato Pasta 2 | Espresso and Cream

Quick and Easy Bacon-Tomato Penne
Recipe type: Entree
Prep time: 
Total time: 
Serves: 2
This is Joe's new favorite dinner, and I don't mind making it because it's so incredibly easy! This makes enough to serve two generously, or three smaller portions. It's usually enough for Joe to eat for dinner one night and have leftovers to take to work the next day.
  • 4 strips of bacon
  • 2 cups whole wheat penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon butter
  • ½ teaspoon dried oregano or basil
  • ¼ teaspoon red pepper flakes
  1. Cook pasta according to package directions; drain.
  2. Meanwhile, cut bacon into small pieces. Place bacon in a large skillet over medium heat. Cook, stirring frequently, until bacon is very crispy and deeply colored. Use a slotted spoon to remove bacon from skillet and transfer bacon to a paper towel-lined plate to drain.
  3. Add tomatoes to skillet with bacon drippings and cook tomatoes over medium high heat 2 to 4 minutes or until tomatoes are softened slightly. Add butter, oregano and red pepper flakes to skillet along with cooked pasta.
  4. Divide pasta mixture among two bowls. Top with the bacon. Serve immediately.


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  • Reply Vicky Hill April 24, 2014 at 7:04 pm

    Saute bite size pieces of asparagus after the bacon. I make this dish with asparagus and pancetta. Shredded parmesan cheese on top. Delicious!

    • Reply MadisonMayberry April 25, 2014 at 3:51 pm

      Oh I love the idea of adding asparagus, Vicky! I’ve been eating so much asparagus lately. It’s so delicious!

  • Reply Rachel April 24, 2014 at 7:14 pm

    This sounds delicious! And I love easy recipes!

  • Reply Katie Hall April 24, 2014 at 8:05 pm

    Whole wheat, protein, veggies, a little fat….sounds perfectly healthy to me, never mind that the protein is bacon πŸ™‚ I could seriously go for this tonight, maybe with a bunch of wilted spinach mixed in.

  • Reply Breanna Stroh April 24, 2014 at 10:22 pm

    Hey you could of made this A LOT unhealthier don’t worry. Sounds absolutely amazing though and I think I will take your advice when I make this and add a handful of something green.


    • Reply MadisonMayberry April 25, 2014 at 3:52 pm

      Haha I suppose it could be a lot worse for you, couldn’t it?! It just felt so indulgent!

  • Reply Kathryn April 25, 2014 at 8:20 am

    You can’t beat quick + tasty meals, especially during the week when time always seems so short. I love the suggestion below of stirring through some wilted spinich and I think some chopped parsley would be a great addition too!

    • Reply MadisonMayberry April 25, 2014 at 3:52 pm

      Oooh parsley! Why didn’t I think of that? I’m not sure why but parsley is never the first thing I think about when adding an herb, but I always love it when it’s in a dish.

  • Reply Bridget Black April 25, 2014 at 1:25 pm

    YUM! Thanks for a great idea and recipe! I bet Josh would love this. Beautiful photography too!

    • Reply MadisonMayberry April 25, 2014 at 3:53 pm

      Bridget BLACK. Love it. And yes, Josh would love it! Well, at least if he is anything like Joe when it comes to eating. Thanks for the photo comment, I take that seriously from someone like you. πŸ™‚

  • Reply DessertForTwo April 25, 2014 at 3:13 pm

    This sounds GREAT. So glad Joe made you share it πŸ™‚ you didn’t eat any, right? I’m just curious about your meat-eating ventures lately.. πŸ™‚

    • Reply MadisonMayberry April 25, 2014 at 3:55 pm

      Oh gosh, I’m confused with my meat-eating ventures lately, too! πŸ™‚ Maybe I’ll write a post when I really figure it out. Lately I think I’ve probably been eating a lot more like you do. Not a lot of meat, maybe a few times a week, usually chicken or fish or the occasional hamburger on the grill. But mainly vegetarian and still always a big focus on eating veggies even when meat is on the plate. While I was pregnant I did crave some meat occasionally, so I allowed myself to eat what felt right. After my miscarriage, I decided to just keep on keeping on with that philosophy. But I’m not sure where I will fall long term. πŸ™‚

  • Reply Kelly & Stephanie April 25, 2014 at 5:00 pm

    This looks delicious! I am always looking to try new pasta recipes and this one is going to the top of the list!

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