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Heat a large saute pan on the stove over med-high heat. Dice bacon strips into bite-sized pieces. Fry bacon until crispy.
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On a small cutting board, dice onion into small pieces.
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Start heating a large pot of water to a boil for the pasta.
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Add diced onions and red pepper flakes to the pan of cooked bacon (and the grease). Saute for 2-3 minutes or until onions are translucent.
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On a small cutting board, finely dice fresh basil leaves as the onions saute.
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Add 16 oz of linguine pasta to the boiling water. Cook until just shy of al dente. Boil the linguine noodles for 9 minutes, though the box says 11-13 minutes for fully cooked pasta. The noodles will finish cooking in the pasta sauce.
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To the pan of bacon and onions, add the garlic, stewed tomatoes, basil, salt, and pepper. Bring to a simmer for 5 minutes while breaking up the tomatoes . The sauce will begin to thicken.
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On a small cutting board, dice onion into small pieces. With a pasta fork, add the not quite al dente pasta to the pan of red sauce. Stir the pasta and sauce together over low-medium heat for 2-3 more minutes.
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Remove the pasta and sauce mixture from heat. Serve topped with additional chopped basil and Parmesan cheese.