Rigatoni with Olives and Bacon

Related recipes: Bacon, Herbs, Italian, Main Dishes, National Pork Board, Olives, Pasta, Pork, Side Dishes

Make it a Meal

Add these dishes to make a full meal:

Weeknight Meatball Stew

Pasta Salad with Asparagus

Peanut Butter Granola Chewies

Wine Pairings

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 4 servings

Ingredients

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 Tbs coarsely chopped marjoram or thyme (optional)

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. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.

Nutrition facts

Serving Size 1 serving

Calories 489

Calories from Fat 236 (48%)

% Daily Value*

40%Total Fat 26g

42%Saturated Fat 8.3g

Polyunsaturated Fat 2.2g

Monounsaturated Fat 9.4g

13%Cholesterol 38mg

29%Sodium 700mg

6%Potassium 221mg

15%Total Carbohydrate 46g

6%Dietary Fiber 1.6g

Sugars 1g

Sugar Alcohols 0g

33%Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath