263. RIGATONI with BACON and OLIVES

serves 4


6 slices bacon
1/2 large onion, thinly sliced
8 ounces dried rigatoni (or other small pasta shape)
12 pitted & 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, sauté 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. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563