Cherry Tomato, Artichoke and Bacon Pasta

Ingredients

• 1/2 lb whole wheat spaghetti
• 3 slices of thick bacon, cooked and chopped
• 1/2 red onion, sliced
• 1/2 red pepper, sliced
• 3 cloves garlic, minced
• Pinch red pepper flakes
• 1 1/2 cup cherry tomatoes
• 3/4 cup marinated artichoke hearts, chopped
• 1/3 cup parmesan cheese, grated
• 2 tsp fresh parsley, chopped

Directions

1. Cook spaghetti in boiling salted water until al dente.
2. Cook bacon in a large skillet; remove to a paper towel lined plate.
3. Remove all but 2 tsp of bacon grease and add 1 tbsp of olive oil. Saute onion, red pepper, garlic, pepper flakes, salt and pepper over medium heat until onions and peppers start to soften and color. Add cherry tomatoes and continue cooking until tomatoes start to color and soften. And artichoke hearts and warm through.
4. Remove pasta from water and add to skillet (bringing a little water with it is good). Reserve 1 cup pasta water for later use.
5. Add bacon, parmesan cheese and parsley, tossing to mix. Add reserved pasta water to loosen sauce if desired. I used apprx. 2/3 cup.
6. Serve with additional parmesan and parsley for garnish.