| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bow tie pasta |
| 4 |
|
Thick slices of bacon, cut |
|
|
crosswise in 1/2-in |
|
|
strips |
| 2 |
T |
Olive oil |
| 1 |
|
Large onion, chopped |
| 2 |
|
Medium tomatoes, diced |
| 2 |
T |
Water |
| 1 |
pn |
Dried red chili flakes |
|
|
Salt to taste |
| 1/3 |
c |
Fine chopped parsley leaves |
| 1 |
T |
Chopped basil |
| 1/3 |
c |
Grated Parmesan cheese |
|
|
Freshly ground black pepper |
|
|
to taste |
INSTRUCTIONS
Cook pasta in a large pot of lightly salted boiling water until cooked
al dente; drain. In a large, deep skillet, cook bacon on medium heat,
stirring occasionally, until crisp. Transfer to paper towels using a
slotted spoon. Pour off all but about 1 tablespoon of bacon fat; add
oil and onion. Cook on medium, stirring, until golden brown and
softened. Stir in tomato, water, chili flakes and salt to taste. Cook
5 minutes. Add herbs, bacon and pasta; cook until heated through.
Remove from heat and toss with Parmesan. Season to taste with black
pepper. From article by Cathy Thomas, Orange County Register, in the
Buffalo News. Typed for you by Joan MacDiarmid. Posted to MM-Recipes
Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb 01, 99
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