Ingredients
10 strips of bacon
4 roma tomatoes, quartered and sliced lengthwise
1/4 purple onion, sliced
Pinch of cayenne pepper
1 tbsp red wine vinegar
Coarse salt and freshly ground pepper
Freshly grated Parmesean or Asiago cheese
Fresh basil, coursely chopped
1 lb linguine
Preparation
In a large deep skillet, saute bacon until crisp. Remove bacon and set aside. Drain all but 2 tablespoons of bacon fat from the pan. Add onion and cook 3-5 minutes until it begins to soften. While onion cooks, chop cooked bacon into course bits, and set aside. Add tomatoes, cayenne pepper and red wine vinegar to the onion. Salt and pepper to taste. Cover and simmer until tomatoes are thoroughly heated. Meanwhile, cook pasta until al dente. Drain pasta, and add it to pan with the tomatoes and onion. Toss well. Top individual servings with cheese, bacon and basil.
