Why did we choose this recipe? Because it involves bacon.

Ingredients:

3 slices of good-quality bacon (or more, if you love it like we do)

4 tomatoes (go for tomatoes on the vine or Roma)

3 tablespoons fresh, slivered basil (dried is fine, too)

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1/2 package or so of campanelli pasta (little trumpet-shaped frilly things, yum!)

1/2 cup Parmesan or Romano, Asiago, etc.

Preparation:

1. Bring four and a half quarts of salted water to a boil.

2. Cook bacon in a nonstick skillet until crispy.

3. Drain on a paper towel, then crumble into cooled skillet (after pouring off fat from skillet) .

4. Cut tomatoes into small pieces and put in skillet with basil, salt, and pepper.

5. Add campanelli to boiling water and boil about six to eight minutes, or until it’s al dente.

6. Drain pasta when done (obviously).

7. Place the skillet on the burner so the tomatoes and bacon can begin to heat. When the tomatoes in the skillet begin to sizzle (after about one minute or so), add the cooked pasta and toss until well mixed.

It serves about four people, depending on hunger level. Dish it into big bowls and serve with warm, crusty bread and a glass (or three) of syrah or cabernet.

Are you a musician? Do you have a favorite recipe? Send it to apecknold@seattleweekly.com, and if we like it, we might just print it.