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Pasta with Calamata Olive Sauce

Ingredients:

Bacon, 2 strips

Olive oil

4 or 5 cloves garlic

Tomatoes, 2 big cans of them

Pasta (Rigatoni is nice, but use whatever you have around)

Salt and pepper to taste

Instructions:

Cut up two strips of bacon into pieces and fry 'til crispy. Drain away most of the bacon fat, leaving just enough for a lingering smoky flavor. Splash in a bit of olive oil and in 4 or 5 cloves of garlic, sautee that in the remaining bacon grease.

Add two cans of whole tomatoes (chunk them up with your fingers), a pinch of salt and a few grinds of black pepper.

Simmer on low for a half-hour or so. Toss in a handful of pitted calamata olives and continue cooking for about an hour or until it tastes "done."

Suggested dinner:

Serve over rigatoni with fresh grated cheese, warm crusty bread, a salad of mesclun greens, fresh parsely, cucumber and shallot shavings doused in balsamic vinaigrette.

See how easy that was? Mangia, mangia.

Submitted by Dina Giolitto
http://wordfeeder.com

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