1 pound farfalle pasta (bow ties)
4 tablespoons Olive Lucy Garlic Olive Oil
5 slices center cut bacon or pancetta, chopped
1 medium onion, chopped
2 to 3 grated garlic cloves
1 bay leaf
12 white mushrooms, thinly sliced
1 cup frozen peas, cooked (optional)
1 can San Marzano tomatoes
4 (6 to 8-ounce) tilapia fillets
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup mascarpone cheese
3 tablespoons butter
1/4 cup Olive Lucy Fig Balsamic Vinegar
1/2 cup basil leaves, shredded or torn
Freshly grated Parmesan Reggiano
Heat a deep large skillet with 1 tablespoon olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat. While the bacon mixture is cooking, begin to heat a pot of water to a boil, salt the water and cook the pasta to al dente. Cook the peas according package directions, set aside.
With the pasta cooking, season the fish with salt and pepper. Dust fish with flour and shake off excess. Heat 2 tablespoons garlic olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side. While fish cooks, stir in mascarpone cheese to the sauce. Adjust seasoning to taste.
Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in the Fig Balsamic Vinegar and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish. Drain pasta when done and toss with sauce. Add peas and basil, toss again. Top with freshly grated Parmesan Reggiano. Serve fish with pasta alongside.