Here is an interesting and delicious version of a BLT, where pasta stands in for bread, pancetta replaces bacon and arugula fills in for lettuce. It’s a hearty dish. I suggest that the tomatoes be prepared ahead of time – early in the day or even up to a week in advance.
- 1/4 cup plus 1 Tbsp extra-virgin olive oil
- 1 1/2 lb. cherry tomatoes, roasted
- 2 garlic cloves, peeled and thinly sliced
- 1/2 lb. pancetta, chopped into small, quarter-inch cubes
- 1 lb. dried bucatini (or your favorite pasta)
- 1/2 lb. arugula/rocket leaves, coarsely chopped
- 1/2 cup freshly grated Pecorino-Romano cheese
- salt and pepper
- Start by preparing the tomatoes: Preheat your oven to 275 degrees F. Cut the tomatoes in half and arrange, cut side up, in a single layer on a baking sheet or pan (rimmed, to catch the juices). Drizzle 1/4 cup of olive oil over the tomatoes and scatter the garlic slices on top. Season with salt and pepper to taste. Roast the tomatoes for 2-3 hours until they have collapsed and shriveled a bit, but are still moist and juicy. Allow to cool and use immediately, or store in a container in the fridge for up to a week.
- Bring a large pot of salted water to a boil for the pasta. While the pasta water heats, warm the remaining 1 Tbsp of olive oil in a large skillet over medium heat. Add the pancetta.
- Saute the pancetta, stirring frequently for 8-10 minutes, until it has rendered its fat and has turned golden and crispy.
- Add the roasted tomatoes to the pan with the pancetta and cook, stirring occasionally, for about 5 minutes, until heated through. Turn the heat off and cover the pan to keep the pancetta-tomato mixture warm.
- Cook the pasta according to package directions — al dente. Drain the pasta, reserving about 1 cup of the cooking water.
- Add the drained pasta to the pan with the pancetta and tomatoes and gently toss the pasta and sauce to combine thoroughly. If necessary, add a splash or two of the reserved cooking water to loosen the sauce a little. Add the arugula and continue tossing for a minute or so, until the greens are just wilted. Season with salt and pepper to taste.
- Transfer the pasta onto individual plates or bowls and serve with sprinkled, shredded or shaved Pecorino-Romano cheese on top.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website