Rigatoni with Olives and Bacon

    30 minutes
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Rigatoni with Olives and Bacon


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

Nutrition Facts

  • Calories: 340 calories
  • Protein: 14 grams
  • Fat: 8 grams
  • Sodium: 510 milligrams
  • Cholesterol: 10 milligrams
  • Saturated Fat: 2 grams
  • Carbohydrates: 51 grams

Cooking Directions


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