Arugula's peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon.
If you prefer something milder, try spinach instead.
Hands-on time: 25 minutes
Total time: 25 minutes
Makes 4 servings
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1 pound rigatoni or penne
12 slices bacon
1 7-ounce package arugula
1 pint grape or cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
|Cook the pasta according to the package directions. Drain and 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.|
|Tip: Arugula's peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try spinach instead. |
|NUTRITION PER SERVING|
CALORIES 633(37% from fat); FAT 26g (sat 8g); SUGAR 30g; PROTEIN 30 G; CHOLESTEROL 61mg; SODIUM 1,543mg; FIBER 8g; CARBOHYDRATE 68g
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