Macaroni With Bacon, Tomato, And Sweet Pepper
|Elbow macaroni||4 Ounce|
|Bacon slices||3 , cut into 1-inch strips|
|Green onions||3 , trimmed and cut into 1/2-inch slices|
|Sweet green pepper||1 Small, cored, seeded, and chopped|
|Tomatoes||3 Medium, peeled and chopped|
|Chopped parsley||2 Tablespoon|
|Dried basil||1 Pinch, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Cook the macaroni according to package directions. Meanwhile, cook the bacon in a 10-inch skillet over moderately high heat for 3 minutes, or until almost crisp. Pour off all but 2 tablespoons of the drippings. Add the green onions and green pepper, and cook for 2 minutes. Add the tomatoes, parsley, basil, salt, and black pepper, and cook for 3 more minutes. Remove from the heat and set aside.
2. When the macaroni is done, drain it thoroughly in a colander and add it to the skillet with the bacon and vegetables. Toss to mix over low heat. Add the cheese, and toss again.