From the Kitchen of Kathy Bauer of Greenville, IL
12 Slices of Bacon (about ½ lbs.)
¼ Cup of Onions, Chopped
28 Oz. of Tomatoes, Diced (Save the Liquid)
1 Clove of Garlic, Minced
1 Tbs. of Basil Leaves, Diced
¼ Tsp. of Salt
1 Package (1 lb.) of Spaghetti
Fry bacon until crispy. Drain strips on paper towels, reserving 2 tablespoons of drippings in the pan. Add onions, tomatoes with liquid, salt, and basil to the drippings, and place over medium heat until boiling. Reduce heat to a low simmer for 20 minutes.
Cook pasta according to the directions on the packaging. Chop your bacon into pieces and add them to the tomato mixture. Toss sauce with hot spaghetti and serve. Makes 6-8 servings.