Easy BLT Pasta

Overhead shot of blt pasta in white bowl on wood background next to glass of wine.

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 459kcal

Author: Platings and Pairings

BLT Pasta is a quick and easy weeknight dinner that's budget friendly too!

Print Recipe

Equipment

Ingredients

5 slices bacon thick cut, cut into 1/2-inch dice, about 5 ounces
1 Tablespoon olive oil extra virgin
2 cloves garlic minced
1 pound cherry tomatoes halved, about 3 cups
3 cups arugula coarsely chopped, or watercress or spinach
1 Tablespoon kosher salt plus more to taste
10 ounces rigatoni
1/2 teaspoon black pepper
1/2 cup pecorino Romano cheese grated (or parmesan)

Instructions

Fill a large pot with water and 1 Tablespoon kosher salt and bring to a boil. Add 10 ounces rigatoni and cook 10-12 minutes, or until al dente. Reserve 1 cup of pasta water and drain.
Drizzle a large skillet with 1 Tablespoon olive oil and add chopped 5 slices bacon, heat over medium low; cook 8-10 minutes, stirring occasionally, until the bacon is crisp. Remove bacon from pan with a slotted spoon, leaving fat in pan.
Increase heat to medium and add 2 cloves garlic. Cook until fragrant, about 30 seconds.
Add 1 pound cherry tomatoes, a pinch of salt, and 1/2 teaspoon black pepper. Cook 5-7 minutes, until tomatoes have burst and softened, scraping skillet occasionally. Stir in HALF of the cooked bacon.
Increase heat to medium-high, add pasta and toss to coat in sauce. Add ½ cup of the reserved cooking water and the 3 cups arugula ; stir until wilted.
Add remaining pasta water to skillet as necessary to thin sauce. Toss with remaining bacon and 1/2 cup pecorino Romano cheese and season with salt + pepper, to taste.

Video

Notes

Storage

Leftovers will keep in the fridge for up to 3 days. To reheat, warm in the microwave, or in a skillet on the stove over medium heat, with just a splash of water to loosen things up.

Nutrition