This is a great pasta recipe to whip up during the week for a nutritious quick meal. The antioxidants in the Tuscany-Mix pack a powerful punch against stress and free radicals.
|16 ounces||Spaghetti pasta|
|1 pound||Thick-cut bacon, turkey bacon, or pancetta, chopped|
|3 tablespoons||Extra virgin olive oil|
|1 cup||Diced red onion|
|½ teaspoon||Engage Organics Mexi-Mix|
|1 tablespoon||Engage Organics Garlicsaltless|
|1 teaspoon||Engage Organics Original All-Purpose|
|2 teaspoons||Engage Organics Tuscany Mix|
|2 cups||Dices Roma tomatoes|
|¼ cup||Red wine|
|¼ cup||Freshly grated Parmesan|
|Fresh basil, for garnish|
In a large stock pot, boil 3 quarts of water. When boiling, add pasta and cook until pasta is al dente.
In a large sauté pan over medium heat, sauté bacon until crispy. Remove bacon to drain on a paper towel lined plated and remove ¾ of bacon fat from the pan.
Add extra virgin olive oil and onions, and cook until onions are translucent.
Add Mexi-Mix and Garlicsaltless, cook for 2 minutes then add tomatoes.
Sauté for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture. Add Tuscany-Mix and bacon. Toss with Parmesan and fresh basil.
Add Original All-Purpose to taste.