Times:
10 minutes prep, 20 minutes cook
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)
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.
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:
Calories: 340 calories
Protein: 14 grams
Fat: 8 grams
Sodium: 510 milligrams
Cholesterol: 10 milligrams
Saturated Fat: 2 grams
Carbohydrates: 51 grams
Random Safety Tip:
Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.