Three words describe my criteria for a good meal: Cheap. Easy. Leftovers.This pasta is a favorite in our household because it deliciously fits that criteria. The ingredients cost me less than $10 at Hen House, and the dish fed three people with lots of leftovers to spare. Best yet, it’s the perfect comfort food for our cold, snowy weather.
Recipe adapted from Kansas City’s favorite Italian restauranteur, Lidia Bastianich:
- 8 slices bacon, chopped
- 1/3 cup olive oil
- 2 medium onions, thinly sliced
- 8 Tuscan peperoncini, seeded and chopped
- 3 cups canned whole tomatoes
- 1/4 teaspoon salt
- 1 lb capellini
- 3/4 grated Parmesan
Brown the bacon in 3 tablespoons of olive oil. Add the onions and cook, stirring, until golden. Add the peperoncini, tomatoes, salt, and simmer 10 minutes, crushing the tomatoes. Meanwhile, boil salted water. Cook pasta until al dente, then toss with remaining olive oil. Stir in the sauce, add the cheese, and serve.