Linguine Catania -- Thin, Flat Spaghetti, Catania-Style




1/2 lb. bacon
1 lg. onion, chopped finely
3 cloves garlic, minced
1 tbsp. oregano
1 tbsp. sugar
1 tsp. each, salt and pepper
1 can (1 lb.) whole tomatoes, crushed
1 cup red wine
1 lb. linguine
Parmesan cheese, grated


Snip bacon in small pieces and cook over medium heat until the fat begins melting. Add onion, cook a minute or two and add garlic. When garlic is browned lightly, add tomatoes. Stir in sugar, salt pepper and oregano and cook over medium heat for about 20 minutes.

Reduce to low heat, add wine and cook to reduce, about 15 minutes. Cook linguine according to the package directions for al dente. Drain well. Use bacon mixture as a sauce for the linguine. Top with Parmesan Cheese.

Author's Comments

This is a recipe from the Catania area of Italy and goes way back in time. Long before any real health considera- tions with fat and cholesterol. The recipe as written is from an original, however, to make it a bit more updated, and less fat laden, fry the bacon fully, then drain most of the fat. Once the fat is drained, continue with the remainder of the recipe.

Taken from my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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