/2 lb bacon, sliced into batons
3 tbsp olive oil
1 onion, coarsely diced
1 red bell pepper, coarsely diced
3 garlic cloves, chopped
1 large heirloom tomato, diced
1/4 cup red wine
1 package cooked spaghettini
1/4 cup basil, cut into strips (chiffonade)
1/4 cup grated parmesan
Salt and pepper
Fry the bacon until crisp, remove from pan and drain on paper towels. Add the olive oil to the pan and saute the onion and red bell pepper until the onion is just translucent. Add the garlic and saute until fragrant, then add the tomatoes and cook for 5 minutes stirring. Pour in the wine and boil for 2 minutes.
Toss the sauce with the spaghettini, basil, bacon, parmesan, salt and pepper.