BLT Pasta

Back when we were at the car show in Pebble Beach we picked up some free Food Network magazines. I use to be subscribed to the magazine and I miss it. The September issue has an insert all about bacon. Pick it up if you love cooking with bacon! One recipe caught my eye right away. The simplicity and ease of making it was one reason. The great combination of ingredients was another. Like usual I tweaked the recipe in the magazine to fit our tastes... and the items in our kitchen.

As you can see this recipe is super easy. It also makes for great leftovers. Trust me, I've eatten it most of the week for lunch. You might want to slice the tomatoes in half... they squirt their juices when you bite into them and when they're really hot you can really hurt your mouth. Once again, trust me.

 

BLT Pasta

Ingredients:

• 12 ounces penne pasta
• 8 slices bacon
• 1 red onion, chopped
• 3 cloves garlic, chopped
• 1 pint grape tomatoes
• 4 cups arugula
• parmesan for topping

Directions:
Cook penne according to directions on package. Cook bacon in large skillet. Drain on paper towel crumble. Wipe out pan keeping some of the drippings and brown bits if you like. Cook red onion, garlic and grape tomatoes in skillet for 10 minutes or until onions are fulley cooked. Ladle in a little bit of the pasta water to thicken. Stir in arugala until slightly wilted, only about 2 minutes. Toss mixture with pasta and bacon. Top with parmesan.