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Main Courses


  • 1 pound farfalle, penne or rigatoni pasta
  • ½ pound bacon
  • 1 ½ cups grape tomatoes, cut in half
  • 1 tablespoon chopped/teared fresh basil
  • ½ cup shredded Parmesan cheese
  • 1/3 cup crumbled feta cheese
  • ¾ cup Garlic Olive Oil
  • 1 lemon (juiced)


  1. In a medium to large pot bring water to boil add a pinch of salt. Cook pasta until al dente (about 10 minutes), drain and set aside.
  2. Lay out bacon on a parchment-covered sheet pan; bake 20 minutes at 375o flipping bacon at the 10-minute mark. Carefully remove bacon and place on paper-towel on a plate to absorb excess oil. Once cooled, crumble bacon and set aside.
  3. Combine bacon, grape tomatoes, feta cheese, and basil in a bowl.
  4. Using a blender, combine Parmesan cheese, olive oil, and lemon juice and blend until smooth. Then pour into a bowl and toss pasta with this mixture.
  5. Serve pasta and top with bacon, tomato, feta and basil mix.