Saturday, January 25, 2014


serves four

1/2 bag penne rigate
1/2 cup bacon, diced
2 fresh green and/or yellow zucchini, sliced into 1/3 in. (8 mm) thick half moons
1/3 cup stuffed manzanilla olives, halved lengthwise
1 cup grape tomatoes, halved lengthwise
freshly ground pepper, to taste
1/4 cup finely chopped fresh chives

Heat a large pot of salted water over medium-high heat and bring to a boil. Add pasta and cook according to package directions.

Meanwhile, in a deep-sided skillet, cook the bacon on medium heat until it begins to brown. Add the zucchini and olives and sauté on high heat until the zucchini starts to brown. Remove from heat and reserve.

Drain the pasta, reserving 1/2 cup cooking water. Pour pasta back into saucepan. Add the zucchini, olives and bacon and toss to combine. If the mixture looks dry, add cooking water, 1 tbsp at a time, to reach the desired consistency. Transfer to a serving dish and add tomatoes and pepper. Garnish with finely chopped fresh chives and serve.

bacon recipe courtesy of: Sobeys, Canada

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