Yield: Side dish for 4 people or an entree sized portion for 3
12 oz of dried spaghetti pasta
5 large Shishito peppers with the stems removed, cut lengthwise into thin strips, seeds and all
1/4 of a large yellow onion, thinly sliced
4 strips of bacon (about 4 oz), cut into 2 inch segments then cut lengthwise into 1/4 inch strips
1/4 cup of pitted Kalamata olives, cut in half
1/2 cup of prepared basil pesto
1/2 cup of heavy cream
Kosher salt to taste
Black pepper in a pepper mill
Extra virgin olive oil
In a large pot put a gallon of water to a boil on the stove and season with salt. Taste the pasta water. It should taste as salty as you would like your cooked pasta to taste.
Drop in your pasta and cook according to the package directions.
While the pasta is cooking heat a 12 inch skillet on medium heat. Add the bacon and cook until crisp.
Add the onions to the pan and cook for 2 minutes.
Throw in the peppers, season with salt and pepper and continue to cook for one minute.
Stir in the olives and cream, bring just to a boil and turn off the heat.
When the pasta is ready drain it into a colander then pour it into a large mixing bowl.
Stir some extra-virgin olive oil into your spaghetti so it won’t stick to each other in case you have to wait for your sauce to be ready.
Pour the bacon and vegetable cream sauce over the spaghetti and add in the basil pesto. Toss it all together with a pair of tongs and taste for seasoning.