Tomato, Bacon and Onion Fettuccine

Fast and really good. On the table in under 30 minutes. Original recipe calls for fresh tomatoes, but I actually prefer to use canned, diced ones. I like to add a little of the juice into the pasta when I toss it to keep it moist.

• Ready In: 20 mins
• Serves: 2
• Yields: 1 1/2 cups

Ingredients

• 4  ounces fettuccine, uncooked
• 3  slices bacon
• 1⁄4 cup onion (chopped)
• 1  cup tomatoes (chopped, fresh OR 1 14.5 oz. canned diced tomatoes)
• 1⁄2 teaspoon dried basil or 3  tablespoons fresh basil

Directions

1. Cook pasta to desired doneness. Drain and cover to keep warm.
2. In medium skillet, cook bacon until crisp. Remove and set on paper towels to drain. Reserve 1 tbsp drippings in the skillet. Add onion and cook until crisp-tender.
3. Crumble bacon, add bacon, tomato and basil to the onions. Cook until just heated.
4. Add to cooked pasta and toss well. Add salt and pepper if you want.