Here's what I had:
3/4 pound pasta
half of an onion
3 cloves garlic
1 teaspoon oregano
10 tomatoes...they were bigger than cherry tomatoes, but smaller than roma
leftover chipotle pepper in adobo (1 pepper and a spoonful of adobo)
4 strips of bacon
1 cup parmesan cheese
1. Fill a big pot with water, add salt, put the lid on it, and boil. Add your pasta when the water reaches a rolling boil, and cook for about 10 minutes.
2. Meanwhile, chop your onion and garlic. Cut the tomatoes into 1 inch chunks. Heat a pot (or wok, which is what I used) with oil on medium heat. Add the onions first and cook until golden brown. Then add your garlic and cook until everything is dark brown. I think I might have burnt mine a little bit, oops.
3. I cut the chipotle pepper and add that and the adobo into the onions/garlic. Then I add the tomatoes. Increase the heat to medium-high and let the tomatoes cook down. Add the oregano and some salt. Add some of the pasta water to make it more sauce-y.
4. This is how my tomatoes turned out.
5. Slice the bacon into 1 inch pieces and cook in a seperate pan. Drain the pasta and mix in with the tomatoes. Mix in the cheese, reserving some to put on top of the pasta.
6. Top with the bacon and you're done.
