Eats for the equinox

I made this in late spring, when spinach was everywhere.  But now fall is approaching, and spinach will be back.  This is super easy.  The most expensive part of it is the bacon, so a splurge for the good stuff is definitely warranted, if you feel so led.

Penne, Spinach & Bacon

1 (12 oz) package penne

2 tbsp. olive oil, divided

6 slices bacon, chopped

2 tbsp. minced garlic

1 (14.5 oz) can diced tomatoes

1 bunch fresh spinach, rinsed, torn into bite-size pieces (The Flour Children tore the spinach)

Cook pasta according to package directions.  Heat 1 tbsp. oil in skillet over medium.  

Place bacon in skillet, and cook until brown and crisp.  Add garlic, and cook about 1 minutes.  Stir in tomatoes (with juice) and heat through.  Put spinach in colander and strain pasta over it.  The cooking liquid will wilt your spinach.  Toss all ingredients together with 1 tbsp. oil.