I originally posted this recipe last August.
So many people have asked me for the recipe in the last couple of weeks, I thought it would be nice to include it in Favorite Ingredients Friday at Overwhelmed With Joy.
16 ounces rigatoni or penne
12 slices bacon
1 7-ounce package arugula leaves (or spinach)
1 pint grape or cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Cook the pasta according to package directions. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel-lined plate. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set side.
Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds. Transfer the arugula to the pasta.
Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 1/2 tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.
Tip: Arugula's peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try spinach instead.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 633 (37% from fat); FAT 26g (sat 8g); SUGAR 30g; CHOLESTEROL 61 mg;
SODIUM 1,543mg; FIBER 8g; CARBOHYDRATE 68g
I love BLT's (it's the combination of bacon, lettuce and tomatoes I love). And I love not turning the oven on when it's 100 degrees outside. This pasta very quickly became a favorite at my house.
To participate in Favorite Ingredient Friday,
visit Overwhelmed With Joy. You can get her FIF button there.
Just post your recipe and add it to her Mr. Linky.