Ingredients

3 thick slices bacon, diced

1 small sweet onion, chopped

1 teaspoon minced garlic

1/8 teaspoon crushed red pepper flakes

1 (14.5 ounce) cans stewed tomatoes

1/2 pound pasta, uncooked (bucatini is best)

1 tablespoon chopped fresh basil (or 1 tsp dried)

1/2 cup chopped pitted Kalmata olives

2 tablespoons grated or shredded Parmesan cheese, plus more for the table

Preparation

  1. In 2 tbsp EVOO, cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes.
  2. Add chopped onion, 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.
  3. Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
  4. Stir basil, olives, and cheese into the sauce, and then toss with cooked pasta. Serve with extra grated Parmesan cheese.