Recipe: Rigatoni with Olives and Bacon

Rigatoni with Olives and Bacon

This pasta dish features a simple pan sauce of sauteed 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.

6 slices bacon
1/2 large onion, thinly sliced
8 oz. dried rigatoni (or other small pasta shape)
12 pitted and chopped cured black olives (such as Kalamata)
Small piece (1-2 oz.) 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, saut 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.


Servings: 4
Source: National Pork Board