Tomato Bacon Linguine

It's as good as it sounds. It's so good that I never got around to taking a picture of it (photo below from my stock kitchen photos).

Ingredients:
4 or 5 slices of bacon
1 onion chopped (I used a sweet onion but I've also used a yellow onion)
2 cloves of garlic (in the picture below it's two heads but they are very, very small)
14 oz of some sort of processed tomato

8-12 oz of linguine
1/2 t dried basil
1/2 dried oregano
a glug (1/4 c?) of the red wine that's turning to vinegar in the fridge (or actual red wine vinegar that you bought in the store)

salt and pepper to taste
fresh parsley to taste
parmesean to taste

Cook the bacon till crispy, take out of the pan and chop into tiny pieces

Add the chopped onion and minced garlic to the bacon fat (remove some bacon fat if it's too much - I'll let you decide how much is too much). Cook until tender.

Add the tomatoes and simmer for 15 to 20 minutes (or until you've finished the work email that's also open on your laptop on the counter - just to the right of the onion in the photo). Add the spices. 

Simmer while you cook the pasta in well salted water. 

Chop vegetables to roast and/or steam as sides.

When the pasta is done, drain, put in the pretty pasta bowl and top with parsley (hold the cheese for your dairy free family but feel free to be generous on your own bowl).

Note to self: this recipe is on an actual card (pictured above) look in the recipe box.