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Whole Wheat Pasta w/Zesty Tomato Sauce




Source of Recipe


Deborah Mele


List of Ingredients




2 Slices Bacon (I Used Thick Cut Peppered Bacon), Diced

1/2 Finely Chopped Small Onion

2 Cloves Garlic, Minced

1 (28 Oz) Can Chopped Imported Tomatoes (I Use Pomi Brand From Parmalat)

Salt & Pepper

Red Pepper Flakes (Optional)

3 Teaspoons Capers, Drained & Chopped

12 Kalamata Olives, Pitted And Chopped

1/4 Cup Chopped Fresh Parsley

3 Tablespoons Finely Chopped Basil

1 Pound Whole Wheat Pasta (I Recommend De Cecco Brand!)

Grated Parmesan Cheese To Serve


Recipe



Put the water on to boil for the pasta. Place the chopped bacon in a heavy saucepan, and cook until lightly browned. Drain out the excess fat and add the onions to the pot. Cook until tender. Add the garlic and cook an additional minute or two. Add the chopped tomatoes to the pot, and season with salt, pepper, and red pepper flakes. Cook for 15 minutes on low until thickened. Add the parsley, basil, capers and olives and keep warm until your pasta is cooked “al dente”. Drain the pasta and return it to the pot. Add a large ladle full of sauce to the pasta and mix well, cooking for a minute or two on high to allow the pasta to absorb the sauce. Serve immediately, spooning additional sauce on each bowl of pasta. Sprinkle with grated parmesan cheese.


SERVES 6