Linguine with tomatoes and Bacon Hill

Pela the shallots and cut it thin slices. Cut the slices of bacon into small pieces.

Put in a large non-stick pan the olive oil and heat slightly. Add the shallot and foul wither. Then join the pillow and make it stand for a few minutes, stirring. Versa hillside cherry tomatoes, a pinch of salt and crushed red pepper.

Mix well and let Cook for a quarter of an hour in covered pot and low flame, stirring occasionally and making sure the sauce doesn't dry out too. In this case, add a few tablespoons of the cooking water.

Meanwhile you boil the pasta in plenty of boiling salted water. Scola linguine al dente and then universal ferment into the pan with the sauce along with the chopped Basil. Let stand for a few minutes, stirring continuously so that the dough mixes well with the sauce. Impiatta and servants to the table piping hot.