1768. LINGUINE POMODORO with CANADIAN CHEESE and CRISP BACON

makes six servings


1/4 lb side bacon, cut up
1 large onion, chopped
3 cloves garlic, minced
1 can plum tomatoes, coarsely chopped
1 to 2 tablespoons soy sauce
1 teaspoon dried basil
450 grams package linguine
1/2 cup chopped parsley
1 cup diced Canadian Swiss
1/3 cup grated Canadian cheese
hot pepper flakes to taste

In a large saucepan, cook bacon over medium-high heat until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. Return reserved drippings to saucepan. Add onion and garlic and cook over medium-high heat until soft. Add tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, for 10 minutes. Meanwhile, cook linguine according to package directions; drain and place in a large pasta bowl. Stir parsley into sauce and pour over linguine; toss well. Divide pasta among individual serving bowls; sprinkle each serving with Swiss cheese, cooked bacon, Parmesan and hot pepper flakes to taste.


bacon recipe courtesy of: Metro Inc., 11 011, boul. Maurice-Duplessis, Montréal (Québec) H1C 1V6, Canada