1-18…Perciatelli with bacon, sundried tomatoes, and Kalmata olives

Looking for something different tonight, going for the rustic flavor.

INGREDIENTS: Perciatelli Bacon Sundried tomatoes Onion Olive oil Pecorino romano cheese

PROCESS: Chop and cook the bacon; remove and set aside to drain. Cook the thinly sliced onion in the bacon fat until soft, then add the chopped sundried tomatoes and olives and simmer. A
dd the pasta to the pan, mix in the bacon, and drizzle with olive oil. Add the grated cheese and serve.

COMMENTS: This was as delicious as it was different. P gave it a ten! I’m already planning a variation of this dish; adding eggplant to the sauce. I recommend it without reservation.