I tried a new recipe the other night and it was a winner! The success of a recipe around here is usually shown by how many helpings everyone has. Nathan had 4 huge helpings and Stephen had 3 so this one is a keeper. :-) I tweaked it a bit to make it my own.
Bring a large pot of lightly salted water to a boil. Add the penne pasta (I used whole wheat), and cook until tender, 8 to 10 minutes.
Heat 1 Tbsp. olive oil in a skillet over medium heat. Place 1/2 lb. bacon in skillet, and cook until brown and crisp.
Add 3 cloves, finely minced garlic and cook for about 1 minute.
Stir in two 14 oz. cans of diced tomatoes and cook until heated through.
Rinse 1 bag of baby spinach leaves and add to the skillet.
Cook until wilted. Add freshly ground pepper and a pinch or two of salt.
Pour over the penne pasta and toss until well mixed. Serve with romano cheese sprinkled on top.