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Italian   -   Mediterraenean Spaghetti   adapted from Classic Main Courses

  • 3 Tablespoons Olive Oil
  • 4 Strips Bacon
  • 6 Cloves Garlic
  • 1 Teaspoon Crushed Red Pepper
  • 1 Medium Red Bell Pepper -- chopped
  • 1/2 Cup Sun-Dried Tomatoes, Oil-Packed
  • 1/2 Tablespoon Basil -- chopped
  • 1 Can Garbanzo Beans
  • 1/2 Teaspoon Oregano
  • 4 Slices Bacon -- cooked and chopped
  • 4 Tablespoons Black Olives -- sliced
  • 1 Pound Pasta -- cooked as directed
  • Parmesan Cheese -- grated
  • 1 Splash Wine -- to deglace
Directions Roasted the bell pepper. After you have peeled it, chop it. Saute bacon, garlic and red peppers of both types. Meanwhile, begin cooking spaghetti. Drain garbanzos and add, chop sun-dried tomatoes and add, add herbs. Cook 4 minutes. Deglaze with splash of wine, stir until well mixed. When pasta is done, add olives, turn off heat and stir thoughly, toss with pasta and serve topped with cheese.
Serves 2
Time to Make 0:00

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