Rigatoni with Olives and Bacon

Rigatoni with Olives and Bacon
  • TOTAL PREP TIME30 minutes

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  • 6 slices bacon
  • 1/2 large onion thinly sliced
  • 8 ounces dried rigatoni OR other small pasta shape
  • 12 cured black olives pitted and chopped (such as Kalamata)
  • Small piece Parmesan cheese (1-2 oz)
  • 2 tablespoons marjoram OR thyme, coarsely chopped (optional)



In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside. In bacon drippings, sauté onion until soft and just beginning to brown, about 5 minutes. Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl. Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired.

Serves 4.