Colored Farfalle with Tomato Sauce

For the tomato sauce, peel the onions and garlic, chop finely and saute in olive oil. Blanch tomatoes for a few seconds, peel, quarter and remove seeds and chop. Add the tomato pieces, oregano and bay leaves to the onions and garlic. Simmer over low heat 20 minutes. If necessary, pour in a little water. Season with salt, pepper and sugar. Cut the bacon into small pieces and cook in a pan until crisp. Remove and drain on paper towels. Chop basil.

Cook pasta in plenty of boiling salted water until al dente, drain.