1 tbsp olive oil
1 large onion, finely chopped
1 - 2 garlic cloves, peeled and crushed
4 thick rashers streaky bacon, derinded and chopped
4 oz (125 g) small button mushrooms, wiped
1 oz (25 g) pimiento stuffed olives, halved
1 oz (25 g) green olives, stoned and chopped
4 tbsps skimmed milk cheese (quark)
12 oz (350 g) pasta, cooked,
2 tbsps chopped fresh parsley
1. Heat the oil and fry onion and garlic until softened slightly. Add the bacon and cook for a further 5 minutes, stirring occasionally.
2. Add the mushrooms, olives and freshly ground black pepper. Cook gently for 5 minutes, stir in the quark and heat through.
3. Pour over the pasta of your choice, sprinkle with parsley and toss well.
4. Serve immediately with freshly grated Parmesan cheese.