Pasta with Bacon, Tomatoes and Olives


  • 3 tablespoons molasses
  • 1 1/2 teaspoons dry mustard and Worcestershire sauce
  • 1 1/2 tablespoons fresh rosemary
  • 1 pound dried penne or ziti pasta
  • 4 slices bacon, chopped
  • 1 large onion, thinly sliced
  • 2 large tomatoes, chopped
  • 3/4 cup California Black Ripe Olives
  • 1/4 cup chopped parsley
  • 1/3 cup parmesan cheese, grated
  • Rosemary sprigs for garnish
  • Crushed red pepper flakes to taste


  1. Beat to blend molasses, mustard, Worcestershire and rosemary; set aside.
  2. Cook pasta according to package directions.
  3. While pasta cooks, combine bacon and onion in non-stick frying pan.
  4. Cook, stirring, over medium-high heat until bacon is browned and onion is soft, about 5 minutes.
  5. Stir molasses mixture and add to pan with tomatoes and olives.
  6. Cook stirring gently, until tomatoes are soft and olives are hot, about 3 minutes.
  7. Drain pasta well and transfer to a large serving bowl.
  8. Spoon tomato mixture over pasta and add parsley, mix gently but thoroughly.
  9. Sprinkle with cheese. Garnish with rosemary sprigs and red pepper flakes to add to taste.