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Add a photoServings: 4
Ingredients
- 1 box Penne or possibly Rigotoni pasta
- 1/3 c. Plus 1 tbsp. extra-virgin, extra virgin olive oil
- 1/2 tsp Garlic, finely minced
- 2 ounce Bacon
- 3 c. Can whole peeled tomatoes, with juice, coarsely minced
- 1/4 tsp Red pepper flakes
- 12 med Sized basil leaves, torn by hand into 1/2 inch pcs
- 2 Tbsp. Romano cheese, fresh grated
Directions
- Put all but 1 tbsp. of the extra virgin olive oil and all the garlic in a large skillet over med-high heat and cook till garlic begins to sizzle. Add in bacon and cook till slightly crisp. Add in the canned tomatoes, the red pepper flakes, and a little salt. Reduce the heat and simmer till the tomatoes have separated from the oil; 30-40 min. Remove from heat and set aside.
- Bring 4 qts of water to a rapid boil, add in penne pasta, stir well. Return the pasta sauce to medium heat and add in the torn basil leaves. When the pasta is cooked al dente (hard to the bite), drain and toss with the pasta sauce. Turn off the heat and stir in the remaining tbsp. extra virgin olive oil and the grated cheese. Taste for spiciness and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 76 | 70% |
| Total Fat 8.49g | 11% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 326mg | 14% |
| Potassium 197mg | 6% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.05g | 1% |
| Protein 4.7g | 8% |
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