Without a doubt, BLTs are one of our favorite summer meals. They make it onto the menu at least once every couple of weeks. After all, we have to take advantage of summer tomatoes while we have them. As with anything, better ingredients makes for a much better meal – fresh tomatoes, local bacon, homemade bread of one kind or another. This particular week, we were completely out of any homemade bread that would work for a sandwich but then I recalled seeing this dish in one of my new cookbooks and decided to mix it up a bit.
To say this was a resounding hit would be an understatement. With Caroline who loves anything involving pasta, with Ben and Andrew who think bacon is the greatest, and with me, who enjoyed the complete and total silence at the dinner table while this was being devoured. That kind of peace is exceedingly rare but I’ll take what I can get. Since lettuce doesn’t do so well tossed with warm pasta, we’ll say the “L” stands for leafy green – use whatever you like best. Arugula could work, but we used baby spinach. I’ll be sure to keep this in mind next time I’m in need of a chaos-free meal.
