| 4 slices | Bacon, diced |
| 1/2 cup | Chopped onion |
| 1 teaspoon | Minced garlic |
| 1/4 teaspoon | Crushed red pepper flakes |
| 2 (14.5 ounce) cans | Stewed tomatoes |
| 1 pound | Linguine pasta, uncooked |
| 1 tablespoon | Chopped fresh basil |
| 2 tablespoons | Grated Parmesan cheese |
1. Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
2. Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
3. Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
4. Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
Use fresh basil when it's in season at other times use fresh flat-leaf parsley."