The Perfect Sandwich Transformed into the Perfect Pasta: BLT Bucatini

 

The closer we get to the end of the summer, the more delicious the tomatoes get. That's why these next couple of recipes will be focused on the sweet, delicious tomatoes that are abound this time of year.

This recipe is a sort of "BLT" pasta. It's simple but very tasty. Instead of bacon, we use pancetta, and instead of lettuce, we use arugula. But we definitely use tomatoes. Tomatoes that are slightly roasted to really bring our their flavors, and then tossed into the pasta to create nice medley of flavors as the juices from the tomatoes coat all the strands of noodles.

Making the Dish
What You'll Need
3 oz pancetta, cubed
1 bunch arugula, cleaned and trimmed
1 pint cherry tomatoes
1/2 lb bucatini or other long pasta
3 tsp olive oil
salt and pepper to taste
pecorino romano for garnish

Get started by preheating the oven to 400 degrees. Then slice in half all of the cherry tomatoes. Toss them in a bowl and drizzle with two tsp of the olive oil. Sprinkle on some salt and pepper to taste, and then toss the tomatoes around with the olive oil until they're all coated.

Lay the tomatoes out on a baking dish and when the oven is ready, place them in to roast for about 10 minutes. You can start cooking your pasta around this time in a pot of salted water.

While the tomatoes are roasting, add the pancetta to a skillet with the remaining olive oil and cook over medium heat for about 8 or 9 minutes, until the fat renders out and the pancetta is nice and crispy.

Once the pancetta is crispy, add in the arugula, one bit at a time, and let it wilt down. It should only take a few minutes. Once all of the arugula has been added, remove from heat.

Remove the tomatoes from the oven. They should be nice and roasted and starting to soften. Drain the pasta, reserving a small ladle of the water. Then combine the pasta and roasted tomatoes in the skillet with the pancetta and arugula, and add in the pasta water. Toss everything together until the water is absorbed.

Serve with grated pecorino romano on top and enjoy!

One Year Ago: Maltagliati with Favas, Tomatoes, and Sausage