in the kitchen with: melissa clark’s bacon, rosemary and tomato pasta – Design*Sponge

On a recent flight, I sat by a young Italian architect who was going to Los Angeles for an internship. Somehow, we got on the topic of food, and she mentioned that the first thing she eats when she returns to Italy is either pasta or pizza. When I return to the US, it’s a burger and fries for me, the right way (not any old way). Though I’ve lived in Italy quite a while, I could never really get into the idea of pasta being a welcome-home dish until a couple weeks ago when I tried this recipe by cookbook author and New York Times columnist Melissa Clark for Pasta with Bacon, Rosemary and Very Ripe Tomatoes. It ignited a wonderful appreciation for pasta, punctuated with lovely tomatoes and, of course, bacon. The pasta must, however, be cooked al dente!! — Kristina