Farfalle with tomato and bacon

Ingredients

Quantity		Ingredient
½	pounds	Bow tie pasta
4		Thick slices of bacon, cut crosswise in 1/2-in strips
2	tablespoons	Olive oil
1		Large onion, chopped
2		Medium tomatoes, diced
2	tablespoons	Water
1	pinch	Dried red chili flakes
		Salt to taste
⅓	cup	Fine chopped parsley leaves
1	tablespoon	Chopped basil
⅓	cup	Grated Parmesan cheese
		Freshly ground black pepper to taste

Directions

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@...> on Feb 01, 99

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