BLT Pasta

Prepare Your Ingredients
Wash and dry your fresh produce.
Preheat your oven to 400° F.
Foil-line and lightly grease two baking sheets/pans.
Bring a medium pot of salted water to a boil.
Mince 3 cloves garlic.
Roughly chop the spinach, and place in a colander.
Cut the grape tomatoes into halves and add to one of the prepared baking sheets.
Toss with the red pepper flakes(to taste), 2 cloves minced garlic, the oregano, a little olive oil and salt and pepper.
Slice the bacon into ½ inch pieces and spread out in a single layer on the other prepared baking sheet.

Boil the Pasta & Wilt the Spinach
Add the pasta to the boiling water and cook until al dente, about 13-15 minutes stirring occasionally.
Drain the pasta over the spinach in a colander to wilt, then place back in the pot, covered to keep warm.

Roast the Tomatoes and Bacon
Place the bacon on the middle rack of the oven for 18-22 minutes, or until crispy and cooked through.
Add the tomato and garlic mixture to the oven and cook until tomatoes are blistering; 10-15 minutes.

Make the Garlic Bread
Cut the baguette in half and mix the remaining garlic with some olive oil in a small bowl.
Brush cut side of the bread with olive oil mixture, and season with a little salt and pepper.
Place the baguette halves cut side up in the oven and cook until golden brown; 5 - 7 minutes.

Finish the Pasta
Remove the bacon and tomatoes from the oven.
Discard fat, roughly chop the bacon, and add it to the pot of pasta along with the roasted tomatoes.
Return pot to stovetop, over medium heat.
Add the heavy cream, sour cream, and ¾ of the parmesan.
Mix until smooth and creamy, and pasta has heated through.
Season with salt if needed.

Plating
Divide the pasta evenly between your dishes.
Top with remaining parmesan and red pepper flakes to taste.
Enjoy!