My dear friend Margit served this at our friends, the Fosters’ in Sun River. I knew I was addicted when I woke up in the middle of the night dreaming about it. When I want to throw caution to the wind diet-wise, I make this dish.
3 oz. halved sun-dried tomatoes
8 slices thick-cut smoked bacon
16 oz. fettuccini
2 T. fresh garlic, minced
12 medium basil leaves, slivered
1 cup kalamata olives, pitted
8 oz goat cheese
Salt and pepper to taste
Drop the sun-dried tomatoes into boiling water for 2 minutes. Drain and cut into long slivers. Set aside.
Cut bacon into ¼ inch pieces and brown well in heavy skillet. Remove bacon with a slotted spoon to a paper towel to drain; reserve bacon drippings in the skillet.
Boil pasta according to package directions. While pasta is cooking, sauté garlic in bacon drippings for 2 minutes. Add basil leaves and sun-dried tomatoes, and toss well. Add olives and bacon, and sauté until well heated.
Immediately before draining the pasta, break the cheese into pieces, and toss it with the garlic mixture and pasta. Add salt and pepper to taste.