Bacon and tomato toss

1. In skillet, cook bacon, onion, garlic and thyme, stirring, for 5-7 minutes or until bacon is browned.
2. Spoon off fat. Add tomatoes, salt and pepper; bring to boil, breaking up tomatoes with back of spoon.
3. Cook over medium heat for 10-12 minutes or until thickened.
4. Stiri in parsley.
5. Meanwhile, in large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat well.
6. Per serving: about 540 calories, 20 g protein, 9 g fat, 94 g carbohydrate, very high source fibre, good source iron.
7. 4 servings for $5.