Pasta Recipe
Garlic Pasta
Garlic Pasta:
2 green peppers, seeded and
chopped
1 onion, chopped
1 double size can (28 oz.?) chopped tomatoes, or 2 cans normal size
1 small can sliced black olives, the ones that are about 3 inches tall
1 package thin spaghetti or vermicelli, uncooked
1 pound package sliced bacon, chopped
garlic powder, salt and pepper to taste
Brown bacon in a BIG frying pan which has a lid or use an electric one.
When it is crisp, add the green peppers and onions without draining the
bacon fat. Let them cook a few minutes, then break the pasta into about 2
inch segments and add it on top. Pour the tomatoes and olives on top, do
not drain either can. Stir well. Reduce heat and cover. Stir frequently
being sure to break up any clumps of pasta or it won't cook well, and be
sure to get the stuff off the bottom or it will burn before the rest is
cooked. Takes maybe 20 minutes for it to be done, test the pasta when it
starts looking done. Season with garlic powder, salt and pepper and
serve. If you want to add fresh garlic instead of the powder, chop it
fine and add it with the pasta, maybe 2 cloves of it. This recipe is
easily halved or doubled for very large crowds. If it doesn't seem to
have enough moisture after it has been cooking a while, you can add a can
of tomato sauce or a bit of water but do not add very much. This is not
supposed to be saucy or to boil.
|