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Pasta with Bacon, Tomatoes and Olives
Found In: Entree
MeasureIngredient
3 Tbsp.Molasses
1 1/2 tsp. eachDry mustard and Worcestershire sauce
1 1/2 tsp. (1/2 tsp. dried)Fresh rosemary
1 poundDried penne or ziti pasta
4 slicesBacon, chopped
1 largeOnion, thinly sliced
1 pound (2 large)Tomatoes, chopped
3/4 cupWhole California Ripe Olives, pitted
1/4 cupChopped parsley
1/3 cupParmesan cheese, grated
for garnishRosemary sprigs
to tasteCrushed red pepper flakes
Directions:
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.

 

 
 
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