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Ingredients
- 8 slc Bacon, minced
- 1/3 c. Extra virgin olive oil
- 2 med Onions, thinly sliced
- 8 x Tuscan peperoncini, seeded and minced (see note)
- 3 x Cuppeeled italian tomatoes, crushed
- 1/4 tsp Salt, or possibly to taste
- 1 lb Capellini, thin pasta strands a little thicker than angel hair pasta
- 3/4 c. Grated parmigiano, parmesan
Directions
- 1. In a nonreactive skillet, saute/fry the bacon in 3 Tbsp. of the extra virgin olive oil till lightly browned. Add in the onions and cook, stirring, over medium heat till golden brown. Add in the peperoncini, tomatoes, salt, and simmer10 min.
- 2. While the sauce is simmering, cook the capellini in 4 qts salted boiling water till al dente (tender but still hard), about 3 min.
- Drain the pasta and toss with the remaining extra virgin olive oil. Stir in the sauce, add in the cheese, toss well, and serve immediately.
- 3. (This is the only exception in tossing pasta with extra virgin olive oil before adding the sauce. The capellini are so thin which the coating of oil limits their absorption of the warm sauce and helps to keep them al dente for a longer period while eating them.)
- Note: Peperoncini (pickled warm Italian peppers) are available at specialty shops and most supermarkets.
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