1 Box Penne or Rigotoni pasta
1/3 cup Plus 1 tbsp. extra-virgin, olive oil
1/2 tsp Garlic, finely chopped
2 oz Bacon
3 cup Can whole peeled tomatoes, with juice, coarsely chopped
1/4 tsp Red pepper flakes
12 medium Sized basil leaves, torn by hand into 1/2 inch pieces
2 tbsp Romano cheese, fresh grated
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Put all but 1 tbsp. of the olive oil and all the garlic in a large skillet over med-high heat and cook until garlic begins to sizzle. Add bacon and cook until slightly crisp. Add the canned tomatoes, the red pepper flakes, and a little salt. Reduce the heat and simmer until the tomatoes have separated from the oil; 30-40 minutes. Remove from heat and set aside. Bring 4 quarts of water to a rapid boil, add penne pasta, stir well. Return the pasta sauce to medium heat and add the torn basil leaves. When the pasta is cooked al dente (firm to the bite), drain and toss with the pasta sauce. Turn off the heat and stir in the remaining tbsp. olive oil and the grated cheese. Taste for spiciness and serve at once. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 16, 1998
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