• 2 tablespoons extra virgin olive oil (EVOO)
• 1/2 pound lean smoky bacon
• 3-4 medium leeks, halved lengthwise, sliced 1-inch thick, then washed and dried
• 4 cloves garlic, thinly sliced
• 2 tablespoons thyme, chopped
• Pepper
• 1/2 cup dry white wine
• 2 pints cherry tomatoes
• 1 pound penne rigate or whole grain penne
• Grated Pecorino cheese

Bring a large pot of water to a boil for the penne.


Heat the EVOO in a large skillet over medium-high heat. Add the bacon and crisp; add the leeks, garlic, thyme and pepper. Sauté for 5-6 minutes, then deglaze the pan with the wine. Add the tomatoes and cover the pan. Cook the tomatoes until they burst, 10-12 minutes, shaking the pan occasionally.


Salt the boiling water and cook the penne to al dente. Add a little of the starchy cooking water to the sauce just before draining the pasta. Toss the pasta with the sauce and cheese.

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