6 slices Daily's® 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) 1-2 oz. Parmesan cheese 2 tablespoons coarsely chopped marjoram or thyme (optional)
how to prepare
In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside. In bacon drippings, saute 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.