BLT Pasta

BamsBBQ

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1 pound rigatoni or penne
12 slices bacon (turkey bacon works well too!)
1 7-ounce package arugula
1 pint cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Cook pasta and then rinse under cold water. Transfer to a large bowl.

Meanwhile, in a large skillet over medium heat, fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside.

Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside.

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 more tablespoons of the reserved drippings.

Crumble the bacon over the top, season with the salt and pepper, and toss again.
 
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