Tomato-Basil Angel Hair Pasta

• 4 slices OSCAR MAYER Bacon, chopped
• 1/2 lb. multi-grain angel hair pasta, uncooked
• 1 onion, chopped
• 2 cans (14.5 oz. each) Italian-style diced tomatoes, undrained
• 1/4 tsp. crushed red pepper
• 1/2 cup chopped fresh basil
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook bacon in large skillet until crisp.
2. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
3. Remove bacon from skillet; drain on paper towels.
4. Discard drippings from skillet.
5. Add onions to skillet; cook 5 to 6 min.
6. or until crisp-tender, stirring occasionally.
7. Drain tomatoes, reserving 1/2 cup liquid.
8. Add tomatoes, reserved liquid and crushed red pepper to onions; simmer 3 min.
9. or until heated through, stirring occasionally.
10. Drain pasta; return to pan.
11. Add tomato mixture, bacon and basil; toss to coat.
12. Add mozzarella; mix lightly.
13. Serve topped with Parmesan.

bacon, multigrain angel hair pasta, onion, italianstyle diced tomatoes, red pepper, fresh basil, milk, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tomato-basil-angel-hair-pasta-115282.aspx (may not work)