Recipe - Penne Florentine

6 Pieces of thick cut or sliced up
bacon; chopped
3 Cloves garlic; minced
6 (up to)
8 (depending on size) plum
tomatoes; seeded, coarsely
chopped
Three fourths cup Grated Parmesan or Romano
plus additional for topping
Three fourths cup Ricotta cheese
One half cup Nicoise; Greek or black
olives; coarsely chopped
One half teaspoon Freshly ground black pepper
1 pound Small penne; shells, or
rotelle
1 One half pound Fresh spinach; washed,
drained; trimmed and
coarsely chopped

From: Patricia Williams PIE@TWC.EDU

Date: Fri, 2 Aug 1996 12:25:41 +0000
Bring a large pot of salted water to the boil for pasta. Fry bacon in
skillet over medium high heat until crisp. Drain on paper towels reserving
about a teaspoon of fat in skillet. Saute garlic in reserved bacon fat.
When barely golden, transfer garlic to a large serving bowl and add bacon,
tomatoes, cheeses, olives and pepper.

Cook pasta in boiling water until al dente. Place spinach in colander and
drain boiling pasta over spinach to wilt. When drained add pasta and
spinach to ingredients in bowl and toss to combine. Serve with additional
grated cheese. Serves 46.

EATL Digest 1 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.