Weeknight BLT Pasta
Not only is this pasta easy, but it's super simple, super fresh, and so delicious.
- 1 box or 16 oz Rigatoni pasta
- 1 1/4 lb or 4 cups cherry tomatoes, halved
- 1 lb or 10-11 slices thick cut bacon, cut into 1/2 pieces
- 4.5 oz baby arugula
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp crushed red pepper
- 1 1/2 oz Pecorino Romano cheese, grated
- Optional: Pea shoots for garnish
Boil pasta in salted water for 10-12 minutes or until al dente. Once cooked, drain and reserve 1/2 cup pasta water.
While pasta is cooking, add chopped bacon to a large frying pan. Cook until crisp. Remove with slotted spoon and set aside. Discard half of bacon fat leaving the other half in pan.
On medium heat cook tomatoes in bacon fat with 1/2 tsp salt, 1/2 tsp pepper and 1 tsp chili flakes. Cook 3-4 minutes or until tomatoes have softened.
Add cooked pasta and 1/2 cup reserved pasta water. Stir to coat.
Stir in baby arugula. When arugula starts to wilt, add grated cheese and 1/2 of the cooked bacon.
Tranfer pasta to serving dish and top with remaining bacon. Garnish with addional cheese and pea shoots if desired.