Tomato Bacon Capellini

By: Mallory Lanz


5 ounces of capellini pasta
8 ounces of thick-cut bacon
3 medium of tomatoes diced
1 small of onion diced
3 garlic cloves minced
2 tablespoons of fresh basil chopped
1/4 teaspoon of black pepper
1/2 teaspoon of salt
2 ounces of fresh Parmesan cheese grated


  1. In a Circulon Symmetry skillet, cook the bacon until crispy. Remove the bacon from the pan and discard all but 2 tablespoons of the fat. Meanwhile, cook the capellini according to the package directions.
  2. Sauté the onion and garlic in the bacon fat in the same skillet until tender. Add the tomatoes, basil, salt and pepper and cook until slightly softened and bubbly. Stir in the bacon. Toss the capellini in the skillet with the tomato mixture. Serve with Parmesan cheese, if desired.