Kitchen Stories' BLT Pasta
Ingredients
4 servings:
8 oz smoked bacon
3 lbs mixed tomatoes
21 oz rigatoni
8 tbsp olive oil
5 oz panko breadcrumbs
1 cup pasta water
7 oz arugula
Salt
Pepper
Pecorino cheese (for serving)
Olive oil (for serving)
Utensils
Cutting board
Knife
Large pot
Colander
Frying pan
Rubber spatula
Instructions
Step 1
Ingredients: 8 oz smoked bacon | 3 lbs mixed tomatoes | 21 oz rigatoni
Utensils: cutting board | knife | large pot | colander
Dice bacon and halve cherry tomatoes. Set a large pot of water to boil over medium-high heat. Once the pot of water is boiling, season generously with salt, then add pasta and cook according to package directions. Drain, reserving some pasta water.
Step 2
Ingredients: 4 tbsp olive oil | 5 oz panko breadcrumbs
Utensils: frying pan
Heat a large frying pan with half the olive oil over medium-high heat. Toast the panko until crunchy and brown. Remove panko from heat and set aside.
Step 3
Ingredients: 4 tbsp olive oil | salt | pepper
Add remaining olive oil and bacon to the same frying pan and cook until bacon is crisped up, approx. 5 min. Lower the heat to medium and add cherry tomatoes, tossing gently. Season with salt and pepper and let cook for approx. 5 min. more.
Step 4
Ingredients: 1 cup pasta water | 7 oz arugula | Pecorino cheese (for serving) | olive oil (for serving)
Utensils: rubber spatula
Add the pasta directly to the pan with the bacon and tomatoes, placing the pan over medium-high heat. Then add pasta water and toss together. Add arugula and keep tossing to form a glossy sauce. Serve immediately, topped with grated Pecorino Romano cheese, toasted panko, and a drizzle of olive oil. Enjoy!
