Bucatini Pasta With Tomato Sauce With Bacon And Onion

2 tablespoons olive oil

3 slices bacon (or pancetta), cut into 1/4-inch pieces

1 large yellow onion, thinly sliced

6 medium tomatoes, peeled, seeded and chopped (or 8 whole canned tomatoes, drained and chopped)

Salt, to taste

12 ounces bucatini pasta (or other long, thin pasta)

In a medium saucepan over medium, heat the oil. Add the bacon and cook until lightly browned and the fat is rendered. Use a slotted spoon to transfer the bacon to a small bowl and set aside.

To the fat in the pan, add the onion. Saute until soft, about 10 minutes. Add the tomatoes and a pinch of salt. Reduce heat to low and cook for 10 minutes. Add the bacon and cook for another 2 to 3 minutes.

While the tomatoes cook, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and transfer to a serving platter or plates.

Taste the sauce and add salt, if needed. Serve over the pasta.

Serves four.

@Recipe nutrition:Nutrition information per serving: 474 calories, 11 g fat (2 g saturated), 78 g carbohydrates, 7 g fiber, 16 g protein, 7 mg cholesterol, 455 mg sodium.

"The Art of Simple Food" by Alice Waters (2007 Clarkson Potter)