Bucatini with Cherry Tomatoes and Bacon

Bring a large pot of salted water to a boil.

Meanwhile, heat a large saute pan over medium high heat. Cut bacon into 1-inch pieces. Scatter the bacon in the saute pan. Stir occasionally for 10-12 minutes until bacon is crispy. Transfer bacon to paper towels to drain.

Pour off bacon fat into a small bowl. Turn off heat on the burner and use paper towels to wipe out the pan getting ride of any burnt bits.

Once water is boiling, add pasta. Cook according to package directions until al dente. While the pasta is cooking, mince garlic and cut tomatoes in half.

When the pasta is about 2 minutes away from being al dente, return 2 tablespoons of reserved bacon fat to the saute pan and place the pan over medium heat. Add the garlic and cook for about 2 minute until softened. Add tomatoes and toss for 1-2 minutes until warmed but still structured.

Use tongs to transfer the pasta to the saute pan along with a half cup of the pasta water. Toss for a minute to combine. Drizzle with olive oil and basil. Season to taste with pepper.

Remove from heat and toss again. Arrange in a large pasta platter and garnish with the reserved bacon.