Rigatoni with Olives and Bacon
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time • Orange Wedges and Romaine salad Bakery fresh hard rolls Lemon sherbet| Ingredients |
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| 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 Tbsp. coarsely chopped marjoram or thyme (optional) |
Directions:
1. In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside.
2. In bacon drippings, sauté onion until soft and just beginning to brown, about 5 min.
3. Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl.
4. 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutrition:
Calories: 340; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 10mg; Total Carbs: 51g; Protein: 14g; Sodium: 510mg;Wine Pairings:
Sangiovese, Valpolicella, Bardolino