Recipe: Pasta with Fresh Tomato Ragout (with bacon, mushrooms and peas)

PASTA WITH FRESH TOMATO RAGOUT

2 pounds fresh tomatoes
12 ounces uncooked medium pasta shells (about 4 1/2 cups)
2 tablespoons olive oil
1/4 cup thinly sliced garlic
1 teaspoon salt
3/4 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 slices lean bacon, cut into 1/2-inch pieces
10 ounces fresh mushrooms, quartered (about 3 cups)
1 cup frozen peas

Use tomatoes held at room temperature until fully ripe. Core and coarsely dice (makes about 5 cups); set aside.

Bring a large covered pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes; drain. Place in a serving bowl; cover to keep warm.

MEANWHILE, TO MAKE THE SAUCE:
in a large nonstick skillet, stir together olive oil, garlic, salt, oregano and black and red peppers. Cook and stir over medium-high heat, until garlic just begins to turn golden, about 2 minutes.

Add bacon; cook and stir until lightly cooked, but not crisp, about 3 minutes.

Add mushrooms; cook and stir until mushrooms are lightly browned and tender, about 5 minutes.

Stir in reserved tomatoes; increase heat to high and cook until tomatoes start to release their juices and start to boil, stirring occasionally. Reduce heat to medium and simmer, uncovered, until tomatoes are cooked down and saucy, but still chunky, about 8 minutes. Stir in peas.

Spoon tomato sauce over pasta; toss until combined.

Makes 6 servings
Source: The Florida Tomato Committee