Ramp Pasta with Tomato and Bacon Recipe

Fill a large bowl with ice and cold water. Cut a small \x\ into the bottom of each tomato.

Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain peel and chop.

Combine tomatoes ramps capers and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper.

Bring a large pot of lightly salted water to a boil. Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes.

Meanwhile heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat turning occasionally until evenly browned 5 to 10 minutes. Add tomato-ramp mixture and cook until hot 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt pepper and sugar.

Drain penne and mix with sauce.