8 slices bacon
1/4 cup onion, chopped
1 each garlic clove, minced
1 can (28 oz.) diced tomatoes, undrained
fresh basil leaves
1 tsp salt
16 oz Skinner®® Vermicelli

Cooking Directions:

1.  In large skillet, cook bacon until crisp; drain on paper towels, reserving drippings. Crumble bacon; set aside.

2.  Add onion and garlic to bacon drippings; cook until onion is tender.

3.  Add tomatoes with liquid, basil and salt; heat to boiling over medium heat. Reduce heat; simmer 20 minutes, stirring occasionally. 

4.  Prepare pasta according to package directions; drain.

5.  Add tomato mixture and reserved crumbled bacon to pasta; toss lightly.