Spaghetti All'Amatriciana(Spaghetti With Bacon, Onion And Tomato)

• 7 slices meaty, thick cut bacon
• 1 c. sliced onion
• 14 oz. Redpack whole tomatoes in thick tomato puree
• 1/4 c. olive oil (preferably extra-virgin)
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 lb. imported spaghetti
• salt
• freshly ground black pepper or Durkee's red hot sauce

1. Slice the bacon into short pieces 1/4-inch wide.
2. Cook the pieces in a large skillet, stirring often, until they brown somewhat, but before they turn dark and hard.
3. Remove them with a slotted spoon and reserve.
4. Discard all the bacon fat from the skillet.
5. Cut the onion into thin slices from top to bottom (rather than making the usual rings).
6. In the skillet, saute the onion in the olive oil until it is translucent and just barely beginning to brown.
7. Add the tomatoes and puree, breaking the tomatoes apart with the edge of a spatula or a large spoon.
8. Add the oregano and basil.
9. Simmer gently for 10 minutes.
10. Add the bacon.
11. Add pepper or hot sauce to taste (Red Hot is a quick, tasty way to add zing to red pasta sauces).
12. Keep the sauce warm.

meaty, onion, redpack whole tomatoes, olive oil, oregano, basil, imported spaghetti, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230503 (may not work)