Tomato, Bacon and Onion Fettuccine |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fast and really good. On the table in under 30 minutes. Original recipe calls for fresh tomatoes, but I actually prefer to use canned, diced ones. I like to add a little of the juice into the pasta when I toss it to keep it moist. Ingredients:
4 ounces fettuccine, uncooked |
3 slices bacon |
1/4 cup onion (chopped) |
1 cup tomato (chopped, fresh or 1 14.5 oz. canned diced tomatoes) |
1/2 teaspoon dried basil or 3 tablespoons fresh basil |
Directions:
1. Cook pasta to desired doneness. Drain and cover to keep warm.
2. In medium skillet, cook bacon until crisp. Remove and set on paper towels to drain. Reserve 1 tbsp drippings in the skillet. Add onion and cook until crisp-tender.
3. Crumble bacon, add bacon, tomato and basil to the onions. Cook until just heated.
4. Add to cooked pasta and toss well. Add salt and pepper if you want.
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