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.
Rigatoni
with Olives and Bacon
- 6 slices bacon
1/2 large onion, thinly sliced
8 ounces dried rigatoni (or other small pasta shape)
12 pitted and chopped cured black olives (such as Kalamata)
Small piece (1 to 2 ounces) Parmesan cheese
2 tablespoons coarsely chopped marjoram or thyme (optional)
- 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.
Nutrition Facts:
Calories 340 calories
Protein 14 grams
Fat 8 grams
Sodium 510 milligrams
Cholesterol 10 milligrams
Saturated Fat 2 grams
Carbohydrates 51 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
