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Rigatoni with Olives and Bacon

 
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Times:

10 minutes prep, 20 minutes cook
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Ingredients:

6 slices bacon
1/2 large onion, thinly sliced
8 ounces dried rigatoni, OR other small pasta shape
12 cured black olives, pitted and chopped (such as Kalamata)
Small piece Parmesan cheese, (1-2 oz)
2 tablespoons marjoram, OR thyme, coarsely chopped (optional)
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Cooking Directions:

In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside. In bacon drippings, sauté onion until soft and just beginning to brown, about 5 minutes. Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl. Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired.

Serves 4.

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Serving Suggestions:

This pasta dish features a simple pan sauce of sautéed onion and bacon. A fresh herb and cured olive garnish completes the flavor medley for a satisfying supper. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.

Nutrition Icon

Nutrition:

Calories: 340 calories
Protein: 14 grams
Fat: 8 grams
Sodium: 510 milligrams
Cholesterol: 10 milligrams
Saturated Fat: 2 grams
Carbohydrates: 51 grams
Random Cooking Tip:
When you are in a hurry—turn to cuts that cook up quickly, such as chops, tenderloins and cutlets.

 
 
 
 
 
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Buying/Handling/Storing Tip:

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


More Butcher Tips
About the Cut

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


Learn About the Pork Cuts
Cooking Method:

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