Bacon Tomato Linguine

• 1 lb. lean bacon - diced
• 1 large onion - chopped
• 2 T. chopped fresh garlic
• 3 T. olive oil
• 1 cup dry red wine - (burgandy or merlot are both good)
• 6 cups fresh tomatoes-peeled, seeded, chopped
• 1/2 cup sliced green olives
• Freshly grated parmesan
• 1 lb. linguine

1. Put the salted pasta water on to boil-no oil added, please! As soon as water boils, add the pasta. For sauce:
2. Saute diced bacon in large skillet over med. heat until it begins to brown. Pour off most of the bacon grease and add olive oil. Add onions and garlic-saute about 5-7 mins., stirring often, until onion becomes translucent. Careful of heat-do not let garlic burn! Lower heat to med low and add the wine. Cover and simmer 3-5 mins. Add the fresh tomatoes and raise heat to med. Simmer 5-10 mins. uncovered while pasta cooks. When pasta is done, add the green olives to the sauce, lower heat to med low. Drain pasta, put in large shallow serving bowl and pour sauce over. Top with parmesan cheese.

lean bacon, onion, fresh garlic, olive oil, red wine, tomatoes, green olives, parmesan, linguine

Taken from www.epicurious.com/recipes/member/views/bacon-tomato-linguine-1209103 (may not work)