This recipe, adapted from “The Joy of Pasta” (Barron’s, 1983), is one of the first pasta dishes my husband ever made for me. It is quick, easy, delicious and a perpetual favorite at our house. It also heats up well for lunch the next day.
2 cups fresh peeled plum tomatoes or canned Italian plum tomatoes
2 tablespoons butter
2 small onions, finely chopped
1 clove garlic, finely chopped
4 slices of bacon, cooked and crumbled
salt and pepper
1/2 cup marsala wine
1/2 teaspoon dried oregano
1 pound pasta (we like penne), cooked
Purée tomatoes in a food processor. In a large skillet, melt the butter. Add onions to skillet and cook until they become soft and translucent. Add the garlic, the tomato purée and crumbled bacon. Then add salt and pepper to taste. Boil the sauce for 3 minutes. Add the marsala and oregano, and cook for another 5 minutes. Serve over hot, cooked pasta. Serves 4.
