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| 1/2 x ca. 450 g | Bow tie pasta |
| 4 | Thick slices of bacon, cut crosswise in 1/2-in strips |
| 2 Esslöffel | olive oil |
| 1 | Onion large, chopped |
| 2 | Medium tomatoes, diced |
| 2 Esslöffel | water |
| 1 Prise | Dried red chili flakes |
| | salt |
| 1/3 Tasse | Fine chopped parsley leaves |
| 1 Esslöffel | basil chopped |
| 1/3 Tasse | parmesan grated |
| | black pepper freshly ground |
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Cook pasta in a large pot of lightly salted boiling water until cooked al dente; drain.
In a large, deep skillet, cook bacon on medium heat, stirring occasionally, until crisp. Transfer to paper towels using a slotted spoon. Pour off all but about 1 tablespoon of bacon fat; add oil and onion. Cook on medium, stirring, until golden brown and softened. Stir in tomato, water, chili flakes and salt to taste. Cook 5 minutes.
Add herbs, bacon and pasta; cook until heated through. Remove from heat and toss with Parmesan. Season to taste with black pepper.
From article by Cathy Thomas, Orange County Register, in the Buffalo News.
01, 99
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