This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.
Ingredients
- slices bacon: 4 piece (diced)
- onion: 0.5 cup (chopped)
- garlic: 1 tsp (minced)
- red pepper flakes: 0.25 tsp (crushed)
- stewed tomatoes: 2 cans (14.5 ounce cans)
- linguine pasta, uncooked: 1 pound
- fresh basil: 1 Tbsp (chopped)
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
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Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
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Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
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Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
