This quick-to-make dish really does taste like the sandwich, only better. Be sure to chop and mince the ingredients before you start.
Source Behle Street, Fort Mitchell, Kentucky
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon minced garlic
1/2 teaspoon minced fresh basil
1/2 teaspoon minced fresh oregano
1-1/2 cups diced Roma tomatoes (about 3 tomatoes)
1/4 cup diced red onion
1/2 cup fresh bacon pieces, cooked crisp and crumbled (about 1/2 pound bacon)
9 ounces pasta, cooked according to package directions
Bibb lettuce, for garnish
Warm olive oil in a 12-inch skillet over medium-low heat. When the oil is warm, but not popping, add salt, pepper, garlic, basil and oregano; cook 1 minute, stirring. Add tomatoes, red onion and bacon pieces; cook 1-1/2 minutes. Add pasta and toss all together. Garnish with lettuce leaves.
Serves 2 to 4.
NOTE:
For the most attractive presentation on the plate, leave pasta separate from remaining ingredients; pile pasta on plate and top with tomato mixture.