2 slices of bacon
1/2 c olive oil
2 T minced garlic (6 cloves)
4 pints cherry tomatoes, halved
handful of basil leaves, julienned, plus extra for serving
½ t crushed red pepper flakes
½ t freshly ground black pepper
1 c Kalmata olives
1 pound dried rotini pasta
1 ½ c parmesan cheese, plus extra for serving
Cook the bacon and olive oil in a skillet on high heat; add the garlic after 2 minutes, stir.
Add the tomatoes, red pepper flakes, basil, salt and pepper and simmer for 5 minutes, stirring.
Add the olives, stir. Cover the skillet and let it simmer for 10-15 minutes. Stirring regularly.
Bring a large pot of water with a splash of olive oil to a boil and add the pasta. Cook al dente according to the directions on the package.
Drain the pasta well and add it to the skillet. Stirring to combine the sauce and the pasta. Mix in parmesan cheese and remove bacon slices before serving. Sprinkle more parmesan on each individual plate.