Pasta with Bacon, Tomatoes and Olives
Found In: Entree
| 3 Tbsp. | Molasses |
| 1 1/2 tsp. each | Dry mustard and Worcestershire sauce |
| 1 1/2 tsp. (1/2 tsp. dried) | Fresh rosemary |
| 1 pound | Dried penne or ziti pasta |
| 4 slices | Bacon, chopped |
| 1 large | Onion, thinly sliced |
| 1 pound (2 large) | Tomatoes, chopped |
| 3/4 cup | Whole California Ripe Olives, pitted |
| 1/4 cup | Chopped parsley |
| 1/3 cup | Parmesan cheese, grated |
| for garnish | Rosemary sprigs |
| to taste | Crushed red pepper flakes |
Beat to blend molasses, mustard, Worcestershire and rosemary; set aside. Cook pasta according to package directions. While pasta cooks, combine bacon and onion in non-stick frying pan. Cook, stirring, over medium-high heat until bacon is browned and onion is soft, about 5 minutes. Stir molasses mixture and add to pan with tomatoes and olives. Cook stirring gently, until tomatoes are soft and olives are hot, about 3 minutes. Drain pasta well and transfer to a large serving bowl. Spoon tomato mixture over pasta and add parsley, mix gently but thoroughly. Sprinkle with cheese. Garnish with rosemary sprigs and red pepper flakes to add to taste. Makes 6 servings.
