Pasta Rustica

• 1 pound rotini or fusili pasta
• 6 slices bacon
• 1/2 cup extra virgin olive oil
• 2 medium onions, chopped
• 1 red bell pepper, chopped
• 1/4 cup chopped parsley
• 4 cloves garlic, minced
• Salt (optional)
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can plum tomatoes, undrained, coarsely chopped
• 1/2 cup Lindsay(R) Black Ripe Pitted Olives or Lindsay(R) Green Ripe Select Olives sliced, drained
• 2 tablespoons capers, drained
• 1/2 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
2. Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
3. Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

rotini, bacon, extra virgin olive oil, onions, red bell pepper, parsley, garlic, salt, red pepper, tomatoes, black, capers, oregano, parmesan cheese

Taken from www.allrecipes.com/recipe/65759/pasta-rustica/ (may not work)