3692. VERMICELLI with OLIVES and BACON

2 green peppers, seeded and chopped


1 onion, chopped


2 (14-1/2 ounce) cans chopped tomatoes, undrained


1 small can sliced black olives, undrained 

1 package thin spaghetti or vermicelli, uncooked


1 pound package sliced bacon, chopped


Garlic powder to taste or 2 cloves garlic, minced 


Salt and pepper to taste


Brown bacon in a large frying pan with a lid until crisp; add green peppers and onions and fresh garlic, if using. Cook a few minutes then break the pasta into 2-inch pieces and add to the top. 



Pour the undrained olives and tomatoes on top of the pasta. Stir well. Reduce heat and cover. Stir frequently, being sure to break up any clumps of pasta and preventing burning on the bottom before the entire mixture is cooked, about 20 minutes.



Season with garlic powder if fresh garlic is not used, salt and pepper and serve.


bacon recipe source: Nancy McClug (member),  The Recipe Circus,