Vermicelli Tomato Carbonara

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   Chop 1/4 cup onion. Chop tomotoes. Fry bacon in large skillet until crisp; drain on paper towels, reserving drippings. Crumble bacon; set aside. Stir onion and garlic into bacon drippings; cook until onion is tender, but not brown. Add tomatoes with liquid, basil and salt. Bring to a boil over medium heat. Reduce heat; simmer 20 minutes, stirring occasionally. Cook vermicelli according to package directions; drain. Add tomato mixture and reserved crumbled bacon to vermicelli. Toss lightly. Serve.

* Per serving · 4 servings · Values may vary.

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