Makes 4 servings. Difficulty
1 pound gf fusili 6 thick slices of bacon, diced 1 cup red onions, sliced 1/4 cup sun-dried tomatoes, drained & chopped 2 garlic cloves, minced 1/4 cup fresh basil, slivered Salt and freshly ground black pepper 1 ounce feta, crumbled
Cook pasta according to package directions. Drain, reserving 1/4 cup of cooking liquid.
In a large skillet, brown bacon over medium heat. Using a slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 2 tablespoons of fat from skillet. Add onions and cook over medium- high heat until just beginning to brown, about 5 minutes. Return bacon to skillet along with sun-dried tomatoes and cook over medium heat for about 3 minutes. Add garlic and cook for 30 seconds. Add basil. Adjust seasonings to taste with salt and freshly ground black pepper.
Add fusili to skillet along with reserved cooking liquid. Toss over medium heat until combined.
Transfer to a large pasta bowl. Sprinkle with feta and serve.
We used Tinkyada’s Fusili in this recipe (www.tinkyada.com).