Ingredients
2 tablespoons extra virgin olive oil (EVOO)
1/2 pound lean smoky bacon
3-4 medium leeks, halved lengthwise, sliced 1-inch thick, then washed and dried
4 cloves garlic, thinly sliced
2 tablespoons thyme, chopped
Pepper
1/2 cup dry white wine
2 pints cherry tomatoes
1 pound penne rigate or whole grain penne
Grated Pecorino cheese
Directions
Bring a large pot of water to a boil for the penne. Heat the EVOO in a large skillet over medium-high heat. Add the bacon and crisp; add the leeks, garlic, thyme and pepper. Sauté for 5-6 minutes, then deglaze the pan with the wine. Add the tomatoes and cover the pan. Cook the tomatoes until they burst, 10-12 minutes, shaking the pan occasionally. Salt the boiling water and cook the penne to al dente. Add a little of the starchy cooking water to the sauce just before draining the pasta. Toss the pasta with the sauce and cheese.