Bacon and tomato pasta

Yield: 4 servings

Measure Ingredient
3 slices Bacon
4 Tomatoes OR
2 cups Quartered cherry tomatoes
1 teaspoon Dried basil OR
3 tablespoons Fresh slivered basil
1 teaspoon Salt
½ teaspoon Freshly ground pepper
½ pounds Dry spaghetti
½ cup Parmesan or other sharp cheese (I like Asagio and kefalytori) or to taste

Bring 4½ quarts salted water to a boil.

Cook bacon in a wide skillet until crisp. Drain on towels, then crumble into cooled skillet (after pouring off fat from skillet.) Cut tomatoes into small pieces (no need to peel) and put in skillet with basil, salt and pepper.

Add spaghetti to boiling water, stir to separate strands and boil about 8 minutes, or until it's cooked through but still very firm to the bite. Set a colander in the sink.

Remove the noodles from heat, and drain in the colander.

Place the skillet on the burner so the tomatoes and bacon can begin to heat. Shake the noodles once or twice. (Don't worry about removing every drop of water.)

When the tomatoes in the skillet begin to sizzle (it shouldn't take more than a minute), add the noodles to the skillet and toss quickly.

Serve on plates sprinkled with cheese.

Serve on bread and salad made with lettuce and grated carrots and dressed with a vinaigrette made with oil, vinegar, salt, pepper and Dijon mustard. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

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