It’s really unbelievable how much information I was given in photography class that I’m just now understanding. For instance, Roger would briefly insert an item in the scene for me to use as a focus point. Trying not to try his patience, I would nod my head and say, yeah, or something like that because I didn’t know what he was talking about. Now I understand, and taking it one step further, if I have difficulty clinching the focus on my subject, I’ll put a whole different plate in the scene with can’t miss items and attempt to find my focus with them, then when I do, I replace the subject plate and try again. Works for me and that explains the tomato and the lemon.
1/2 lb bacon, sliced into batons
3 tbsp olive oil
1 onion, coarsely diced
1 red bell pepper, coarsely diced
3 garlic cloves, chopped
1 large heirloom tomato, diced
1/4 cup red wine
1 package cooked spaghettini
1/4 cup basil, cut into strips (chiffonade)
1/4 cup grated parmesan
Salt and pepper
Fry the bacon until crisp, remove from pan and drain on paper towels. Add the olive oil to the pan and saute the onion and red bell pepper until the onion is just translucent. Add the garlic and saute until fragrant, then add the tomatoes and cook for 5 minutes stirring. Pour in the wine and boil for 2 minutes.
Toss the sauce with the spaghettini, basil, bacon, parmesan, salt and pepper.