BPT Pasta

• 4 whole Red Or Yellow Tomatoes, Chopped With Juices Retained
• 2 whole Red Peppers, Cored, Seeded & Cut Into Strips & Then Cut In Half Again
• 2 Tablespoons Olive Oil (use More If Necessary)
• 4 whole Green Onions, (both White & Green Parts Chopped)
• 1 teaspoon Red Pepper Flakes
• 1/2 cups Chicken Stock (use More As Necessary)
• 8 slices Pepper Bacon, Chopped
• 4 slices Good Quality Dry White Bread
• 2 Tablespoons Butter
• 1 teaspoon Minced Garlic
• 1 pound Whole Grain Penne Pasta
• 1/2 cups Freshly Grated Parmesan Cheese

1. Heat olive oil in a large skillet over medium high heat.
2. Add tomatoes, peppers, and red pepper flakes; saute until softened and melted together.
3. Tomato juices should thicken.
4. Add green onions, chicken broth, salt and pepper to taste and turn down to low.
5. Meanwhile, cook bacon bits until crisp and set aside.
6. Wipe skillet clean with a paper towel.
7. Pulse bread slices in food processor to a medium crumb.
8. Melt butter in bacon pan, add garlic and then bread crumbs.
9. Cook over medium heat until brown and crisp.
10. Set aside.
11. Cook pasta per package directions.
12. Drain and add desired amount of pasta to sauce.
13. Mix in bacon.
14. Let sit for a couple of minutes to allow pasta to soak in the sauce.
15. Transfer to individual serving bowls.
16. Top with bread crumbs and freshly grated parmesan.

red, red peppers, olive oil, green onions, red pepper, chicken, pepper bacon, white bread, butter, garlic, pasta, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/bpt-pasta-2/ (may not work)