There is something truly comforting about combining the classic flavors of a BLT into a cozy pasta dish, which is exactly what makes this BLT Pasta with Leeks, Tomatoes, and Spinach Recipe such a superstar in the kitchen. Imagine crispy bacon mingling with sweet caramelized tomatoes, tender leeks, and fresh spinach all tossed with perfectly cooked bucatini or spaghetti. This dish brings the best of garden freshness and savory satisfaction together in a bowl, making it an instant favorite for any weeknight dinner or casual get-together.
Ingredients You’ll Need
This BLT Pasta with Leeks, Tomatoes, and Spinach Recipe is surprisingly simple, relying on fresh, straightforward ingredients that each play a key role in building incredible flavor, texture, and color. Every item enhances the dish, from the smoky bacon to the zing of red wine vinegar, creating harmonious layers in every bite.
- 4 strips of cooked bacon (or veggie bacon): The foundation of smoky, savory goodness that makes this dish unforgettable.
- 1.5 cups halved grape tomatoes: Sweet and juicy, these caramelize beautifully adding bursts of bright flavor.
- 1 teaspoon sugar: Helps the tomatoes develop a rich caramelized glaze during cooking.
- 1 cup thinly sliced leeks: Adds a subtle onion-like sweetness and lovely tenderness.
- 1/2 cup dry white wine: Perfect for deglazing the pan and adding depth of flavor.
- 1 cup low-sodium chicken broth (or veggie broth): Nourishes the sauce with savory warmth while keeping it light.
- 2 teaspoons red wine vinegar: Adds bright acidity to balance the richness of the bacon and pasta.
- 1/4 teaspoon pepper: For a gentle kick and a touch of earthiness.
- 8 oz dry bucatini or spaghetti: The hearty pasta base that carries all the tasty toppings beautifully.
- 2 cups fresh spinach leaves: Adds freshness, color, and a mild, leafy bite.
- 1/4 teaspoon minced fresh thyme: Lends an herbal aroma that complements the other ingredients perfectly.
- Optional – 1/4 teaspoon crushed red pepper: A little heat for those who like their BLT pasta with a bit of a spicy kick.
How to Make BLT Pasta with Leeks, Tomatoes, and Spinach Recipe
Step 1: Prep Your Fresh Ingredients
Start by thinly slicing your leeks and halving the grape tomatoes. If you haven’t cooked with leeks before, a quick rinse under cold water is a must to get rid of any lingering grit since they can hold onto sand. This prep sets you up for a deliciously fresh and clean-tasting dish.
Step 2: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Cook your pasta according to package instructions so it’s perfectly al dente—firm to the bite but tender enough to absorb the sauce well. Drain the pasta but save a little pasta water just in case you need to loosen the sauce later.
Step 3: Caramelize Tomatoes with Sugar
In a large skillet, heat a tablespoon of olive oil over medium heat. Add your halved tomatoes alongside the teaspoon of sugar. Stir and let them cook slowly, stirring occasionally until they start to turn golden brown and deliciously caramelized—this takes about 5 minutes. This step deepens the natural sweetness in the tomatoes and adds a gorgeous color to the dish.
Step 4: Sauté the Leeks
Next, toss the thinly sliced leeks into the skillet with the caramelized tomatoes. Let the leeks soften and wilt for around 4 minutes. Their mild, sweet flavor will blend perfectly with the rich tomatoes and bacon.
Step 5: Deglaze with White Wine
Pour in the half cup of dry white wine to deglaze the skillet. Use a wooden spoon to scrape up any browned bits stuck to the pan—the heart of deep flavor. Let the wine simmer until it’s nearly evaporated, which takes just a few minutes, concentrating the flavors beautifully.
Step 6: Add Broth, Vinegar, and Seasonings
Stir in the chicken or vegetable broth, red wine vinegar, black pepper, and if you love a little heat, the crushed red pepper. Allow this mixture to simmer until the liquid reduces by about a third. This reduction creates a lightly saucy consistency that will coat the pasta perfectly without being too heavy.
Step 7: Toss in Spinach, Bacon, and Pasta
Finally, add the fresh spinach leaves, minced fresh thyme, diced cooked bacon (or veggie bacon), and your cooked pasta right into the skillet. Toss everything together gently but thoroughly so every bite has a mix of those heavenly flavors. Season to taste with salt if needed, and you’re ready to dig in!
How to Serve BLT Pasta with Leeks, Tomatoes, and Spinach Recipe
Garnishes
Add a few extra fresh spinach leaves on top for color and crunch. A sprinkle of freshly grated Parmesan or Pecorino Romano cheese can add a savory, creamy touch that pairs spectacularly with the smoky bacon. For a pop of brightness, a few lemon zest curls scattered across the top work wonders.
Side Dishes
This pasta dish shines on its own but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a simple garlic bread to scoop up any remaining sauce. Roasted vegetables like asparagus or Brussels sprouts would also make a satisfying and colorful accompaniment.
Creative Ways to Present
Try serving this BLT Pasta with Leeks, Tomatoes, and Spinach Recipe family-style in a large rustic bowl to encourage sharing and conversation. For a more elegant touch, twirl the pasta into neat nests on individual plates and garnish with microgreens or edible flowers for a stunning visual effect that wows your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover BLT pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully after resting, so the next-day taste is often even better. Keep the pasta slightly undercooked initially if you know you’ll be reheating later to maintain the perfect texture.
Freezing
You can freeze this dish, but spinach and tomatoes may lose their texture upon thawing. If you plan to freeze, consider separating the pasta from the sauce and freeze the sauce on its own for better quality when reheated. Use freezer-safe containers or bags and label clearly for up to 2 months.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Adding a splash of broth or water helps loosen the sauce and keeps the pasta from drying out. Avoid microwaving directly as it can make the spinach and tomatoes mushy, but if in a pinch, cover and reheat in short bursts, stirring in between.
FAQs
Can I make this BLT pasta vegetarian?
Absolutely! Simply swap the bacon for veggie bacon or a smoky tempeh alternative. The rest of the ingredients stay the same, so you still get that smoky, savory flavor without any meat. It’s a delicious option for vegetarians or anyone looking to lighten up the dish.
What type of pasta works best in this recipe?
Bucatini is ideal because its hollow center soaks up the sauce beautifully, but spaghetti or even linguine work wonderfully as well. The key is to use a sturdy pasta that holds up against the rich flavors and mix-ins.
Do I have to use white wine? Can I substitute it?
If you prefer not to use wine, you can substitute an equal amount of extra broth with a splash of white wine vinegar or lemon juice for acidity. The flavor profile will be slightly different but still delicious and bright.
How do I clean leeks properly?
Leeks can trap dirt and sand between their layers, so slice off the root ends and green tops, then slice the white and light green parts in half lengthwise. Rinse thoroughly under cold water, fanning the layers to release any grit before slicing.
Can I prepare parts of this recipe ahead of time?
You can cook and dice the bacon, slice the leeks, and halve the tomatoes in advance and store them in the fridge for a day. The pasta and final sauce are best made fresh to keep the textures and flavors vibrant.
Final Thoughts
If you’re craving a pasta dinner that feels like a warm hug yet is bursting with fresh garden flavors, this BLT Pasta with Leeks, Tomatoes, and Spinach Recipe is your go-to. Simple ingredients come together to create something truly special, and every step invites you to savor the process just as much as the meal. I hope you give it a try soon—there’s nothing like sharing this kind of delicious comfort food with people you love!
Print
BLT Pasta with Leeks, Tomatoes, and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A flavorful and easy-to-make BLT pasta that combines crispy bacon, caramelized grape tomatoes, sautéed leeks, and fresh spinach in a tangy broth reduction. This dish offers a lovely balance of savory and fresh flavors, with a vegetarian option using veggie bacon for those who prefer it. Perfect for a satisfying weeknight dinner.
Ingredients
Proteins
- 4 strips of cooked bacon (or veggie bacon)
Vegetables & Herbs
- 1.5 cups halved grape tomatoes
- 1 cup thinly sliced leeks
- 2 cups fresh spinach leaves
- 1/4 teaspoon minced fresh thyme
Liquids & Seasonings
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth (or veggie broth)
- 2 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon crushed red pepper flakes
- Salt (to taste)
- 1 tablespoon olive oil
Pasta
- 8 oz dry bucatini or spaghetti
Instructions
- Prepare Ingredients: Thinly slice the leeks and halve the grape tomatoes. If working with leeks for the first time, rinse them thoroughly to remove any sand before slicing.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Caramelize Tomatoes: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the halved grape tomatoes and sugar, cooking until they begin to brown and caramelize, about 5 minutes.
- Sauté Leeks: Add the thinly sliced leeks to the skillet with the tomatoes and sauté until wilted, approximately 4 minutes.
- Deglaze Pan: Pour in 1/2 cup of dry white wine to deglaze the skillet, scraping up any browned bits. Simmer until most of the liquid has evaporated.
- Add Broth and Vinegar: Stir in 1 cup of low-sodium chicken or vegetable broth, 2 teaspoons of red wine vinegar, black pepper, and optional crushed red pepper flakes. Simmer the mixture until the liquid reduces by about one-third, roughly 5 minutes.
- Combine Ingredients: Add fresh spinach leaves, minced fresh thyme, cooked and diced bacon (or veggie bacon), and the cooked pasta to the skillet. Toss everything together to evenly coat the pasta with the flavorful sauce.
- Season and Serve: Adjust seasoning with salt to taste and serve the BLT pasta warm for a delicious and hearty meal.
Notes
- For a vegetarian option, substitute bacon with veggie bacon.
- Be sure to rinse leeks well under running water as they can hold sand and grit.
- The white wine can be omitted or replaced with extra broth for a non-alcoholic version.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Use low-sodium broth to better control the saltiness of the dish.
