Blurb

I grew up eating BLTs. Well they were more like bastardizations of the original which my dad concocted. Just a easy, filling meal to tide me over while my mom was busy with work. It was filled with cabbage, egg, bacon, mayo, and other crazy stuff. I still love the original but there is something to be said about the simplicity of the classic BLT. I follow Kenji’s recipe here. With the added option of pepperjack cheese and avocado, this sandwich is a banger.

Ingredients

Pasta | 400g | Required Olive Oil | 2 tbsp | Required Garlic | 3 cloves | Required Cherry Tomatoes | 200g | Required Spinach | 100g | Optional Parmesan Cheese | 50g | Optional

Instructions

  1. [Step 1]
  2. [Step 2]
  3. [Step 3]…

Additional Notes

  • Use fresh, good-tasting ingredients.
  • Use ripe tomatoes that are more sweet than tart.
  • Don’t use too much garlic - take time to cut off the bitter root and slice thinly.
  • Use authentic extra virgin olive oil.
  • Salt pasta water and reserve some for thickening sauce.
  • Don’t use too many jalapenos.
  • Throw in basil much later.
  • Use just enough water to cover the pasta - need water to be extra starchy.