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RIGATONI WITH OLIVES AND BACON

Serves 4. RIGATONI WITH OLIVES AND BACON

• 6 slices bacon
• 1/2 large onion, thinly sliced
• 8 oz. dried rigatoni (or other small pasta shape)
• 12 pitted & chopped cured black olives (such as Kalamata)
• Small piece (1-2 oz.) Parmesan cheese
• 2 tablespoons coarsely chopped marjoram or thyme (optional)


Cooking Directions
In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside.

In bacon drippings, sauté onion until soft and just beginning to brown, about 5 minutes.

Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl.

Toss pasta with bacon, onion and olives.

Season with salt and pepper, to taste, toss again.

Serve with shavings of fresh Parmesan cheese.

Garnish with fresh herbs, if desired.

Serving Suggestions
This pasta dish features a simple pan sauce of sautéed onion and bacon. A fresh herb and cured olive garnish completes the flavor medley for a satisfying supper. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.


Nutrition Facts
Calories 340 calories; Protein 14 grams; Fat 8 grams; Sodium 510 milligrams; Cholesterol 10 milligrams; Saturated Fat 2 grams; Carbohydrates 51 grams

 
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

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