Spaghetti with Bacon and Tomatoes

Definitely among my favorites. The title says spaghetti but fettuccine and linguine are quite OK. A handful of fresh green beans, cut into 1/4" pieces, is a fine addition.

Bacon. Use smoked bacon if possible (or prosciutto). Trim as much fat as you wish, then dice into pieces no larger than 1/4". Sauté bacon and onions together with canola or olive oil.

Tomatoes. Canned whole plum tomatoes are my first choice. Because irregular tomato pieces better cling to the pasta, either chop the tomatoes in the pan while they're cooking or first put them in a bowl and squish them into pieces with your hands.

Herbs. Use thyme or fresh basil. If thyme, fresh has the edge over dried. If basil, tear the fresh leaves and add them to the dish in the last minute or two. Optional: Include about 1/2 tsp fresh rosemary and/or oregano leaves, minced.

Total time 30-45 minutes. Serves 4.

SHOPPING LIST:
	Pasta Bacon Onion Garlic Dry white wine Canned tomatoes Thyme or fresh basil Parmesan cheese
Prepare pasta       14 to 16 oz pasta Cook ALMOST to al dente in at least 4 quarts boiling, salted water (follow package directions)
Prepare sauce
1	In a large pan, fry until bacon is slightly browned and onions are translucent (8-10 minutes)	1-2 tablespoons canola or olive oil 4-6 strips bacon, diced (see above) 1 medium onion, chopped fine
2	Add and cook 1-2 minutes until fragrant	1-2 cloves garlic, minced or chopped
3	Add and simmer uncovered until wine is nearly cooked off	about 1/2 cup (4 oz) dry white wine
4	Add, stir, and simmer uncovered until sauce thickens to desired consistency (10-20 minutes); then cover and simmer until ready to serve	28 oz can tomatoes, with juice (see above) Optional: green beans (see above) 1 tablespoon unsalted butter 1/4 teaspoon sugar 1/4 tsp dried thyme leaves, crushed, or leaves from 2-3 sprigs of fresh thyme (or fresh basil leaves) But see note above Optional: 1-2 T tomato paste Optional: 1 T capers, rinsed and crushed Optional: a shot of tequila or vodka Salt and fresh ground black pepper to taste
Serving:
	Either (1) drain pasta and place in serving bowl or individual bowls or plates, then pour sauce over OR (2) drain cooked pasta, then add it to the sauce in the pan and toss gently to coat the pasta. If pasta seems dry, stir in a small amount of reserved pasta cooking water. Transfer to serving bowl if desired. Sprinkle servings with fresh grated Parmesan cheese