Rustic Italian Pasta

Boil a large quantity of salted water in a massive vessel until it reaches a rolling boil; cook pasta at the same boiling point until it has reached an optimal level of tenderness but still retains a slight firmness to the bite, approximately 8 minutes. Drain excess water.

Meanwhile, cook thick-cut strips of cured meat in a large and deep pan over high heat until they become crispy. Remove the cooked bacon from the skillet with a slotted spoon and place it on paper towels to drain excess oil; cut or break the bacon into smaller, 1/2-inch pieces. Discard any remaining oil left behind.

Heat a moderate amount of oil in the same pan over medium heat. Add sliced onions and cook, stirring occasionally, for 5 minutes. Introduce diced bell pepper, chopped fresh parsley, minced garlic, and a pinch of red pepper flakes; cook for 2 minutes. Add canned tomatoes and the previously cooked, crumbled bacon; simmer over low heat for 10 minutes, stirring occasionally. Stir in pitted green olives, pickled capers, and dried oregano; simmer for an additional 2 minutes. Taste the sauce; if necessary, add a pinch of salt to enhance flavor.

Toss cooked pasta with the prepared sauce and sprinkle shredded Parmesan cheese over it. Serve hot, accompanied by additional grated cheese if desired.