BLT Pasta

0607raw-pasta
Photo by Sang An
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 633 calories
    • Calories 37 calories from fat
    • Fat 26 g
    • Sat Fat 8 g
    • Cholesterol 61 mg
    • Sodium 1,543 mg
    • Carbohydrate 68 g
    • Sugar 6 g
    • Fiber 8 g

Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.Meanwhile, fry the bacon over medium heat in a large skillet until crisp.Transfer the bacon to a paper towel–lined plate. Spoon all but 1 tablespoon of the drippings into a small bowl; set aside.Add the arugula to the skillet and stir until it wilts, 30 to 60 seconds. Transfer to the pasta bowl.Add the tomatoes and ½ tablespoon of the reserved drippings to the skillet and cook for 2 minutes. Transfer the tomatoes to the pasta bowl and toss.If the pasta seems dry, add up to 1 ½ tablespoons more of the drippings. Crumble the bacon over the top, season with the salt and pepper, and toss. 

Ingredients

  1. Check 16 ounces rigatoni or penne
  2. Check 12 slices bacon
  3. Check 1 7-ounce package arugula leaves
  4. Check 1 pint grape or cherry tomatoes, quartered
  5. Check 3/4 teaspoon kosher salt
  6. Check 1/4 teaspoon black pepper

Directions

  1. Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
  2. Meanwhile, fry the bacon over medium heat in a large skillet until crisp.
  3. Transfer the bacon to a paper towel–lined plate. Spoon all but 1 tablespoon of the drippings into a small bowl; set aside.
  4. Add the arugula to the skillet and stir until it wilts, 30 to 60 seconds. Transfer to the pasta bowl.
  5. Add the tomatoes and ½ tablespoon of the reserved drippings to the skillet and cook for 2 minutes. Transfer the tomatoes to the pasta bowl and toss.
  6. If the pasta seems dry, add up to 1 ½ tablespoons more of the drippings. Crumble the bacon over the top, season with the salt and pepper, and toss.