Bacon and stewed tomatoes are the base for this spaghetti dish.
INGREDIENTS (for 4 servings):
- 5 slices bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can stewed tomatoes
- 8 ounces spaghetti
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons dried parsley
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
In a large skillet over medium heat, cook bacon until crisp. Remove from pan, break into 1/2 inch pieces, and set aside. Drain bacon grease, and return pan to heat. Saute onions over medium heat until tender. Stir in garlic and cook 1 minute more. Stir in bacon and tomatoes. Cover, reduce heat and simmer 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to taste. Cook 5 minutes more. Toss with hot pasta. Top with grated Parmesan cheese when serving.