Summer Pasta {version 2}

Here’s a variation of the previous recipe that I posted.  I liked that recipe so much that I experimented with some different ingredients.  This version took a little longer than the previous one because of the bacon, but it was still ready in about 30 minutes.  Enjoy!

Summer Pasta


8 oz dry spaghetti

8 or 9 strips of bacon

1-2 tablespoons of olive oil or butter

3 cloves of garlic, minced

1 can artichoke hearts, sliced into bit sized pieces

1/2 can of olives, sliced in half

1 package {about 2 cups} of cherry tomatoes, quartered

juice of one small lemon

s&p to taste

handful of basil leaves, chopped

1/2 cup pine nuts


Preheat oven to 425 degrees.  Place bacon strips on foil lined baking sheet.  Bake in the preheated oven 15-20 minutes or until crispy.  Then drain on towels and crumble.

Meanwhile, cook spaghetti in boiling water.

In a large skillet heat olive oil and saute the minced garlic for about 1 minute.  Then add the tomatoes, salt and pepper.  Saute until the tomatoes wrinkle, then add the olives, artichokes, and lemon juice.  Cook for a few minutes, then add the drained spaghetti and toss. Lastly, toss in the crumbled bacon, pine nuts, and chopped basil and serve.

1 Comment (+add yours?)

  1. Trackback: Bow Tie Pasta with Chicken and Artichokes « EASY AS PIE!

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