Salt

1 pound farfalle, bow ties

3 T. extra-virgin olive oil, divided

5 slices center cut bacon, chopped

1 medium onion, chopped

2 to 3 grated garlic cloves

1 bay leaf

12 white mushrooms, thinly sliced

1 can San Marzano tomatoes

4 (6 to 8-ounce) tilapia fillets

Salt and freshly ground black pepper

1/2 C. all-purpose flour

1 (10-ounce) box frozen peas

1/4 C. mascarpone cheese

3 T. butter

1/4 C. balsamic vinegar

1/2 C. basil leaves, shredded or torn

 

Heat a pot of water to a boil, salt the water and cook pasta to al dente.  Heat a deep large skillet with 1 T. extra-virgin 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.  Season the fish with salt and pepper. Dust fish with flour and shake off excess.  Heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.  While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.  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 balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.  Drain pasta, toss with sauce and wilt basil into pasta.  Serve fish with pasta alongside.