Saturday, August 25, 2007

Cilentana Penne ..... Each region of Italy has a specialty. This recipe comes from the Cilemtana coastline in Campania.

Cilentana Penne
As I wrote earlier, many Americans think tomato sauce with oregano makes a recipe an "Italian dish". I also wrote you might be amazed at the many varieties of pasta and how they are served.
3/4 lb. penne pasta
1/2 cup potatoes, diced
1/4 lb. bacon, cut into strips
1/3 cup tomatoes, chopped
1 medium onion, diced
Olive oil
Parmesan cheese
Place the potatoes in a saucepan and cover with water, bring to a boil. Add the pasta and cook until al dente. Meanwhile, gently brown the chopped onion with the bacon and the tomatoes. When the pasta is ready, drain, add immediately to the sauce and sprinkle with a little Parmesan cheese. Serves 4

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