Bacon Puttanesca Sauce

I got the basic idea for this sauce from Lydia Bastianich. She did this with just bacon, onion, garlic, pepperoncini and tomatoes. I thought of this when I wanted to do a pork roast with olive paste, decided to do something else, but still wanted to use the Kalamata olives, sooo...

4-5 slices bacon or pancetta, sliced into 1/2

in. pieces

1 sm. onion, sliced

3 cloves garlic, minced

10-15 Kalamata olives, pitted and quartered

1 T capers, with juice

5-10 pepperoncini peppers; stemmed, seeded and chopped

1 c chopped tomatoes, fresh or canned

1/2 c grated Parmesan cheese

Fry the bacon in a heavy pan over medium high heat. When browned, remove from the pan, and fry the onions (either in the bacon fat, or pour off and use 2 T olive oil). When the onions have sweated, add the garlic and sauté another minute. Add the rest of the ingredients, including the bacon pieces (except the cheese), and continue cooking until the ingredients are incorporated and heated. Remove from heat, toss with the pasta, stir in the cheese, and serve.