Home Appliances
This article is in collaboration with Kitchen Stories.
Difficulty: Easy
Preparation: 35 min.
Baking: 0 min.
Resting: 0 min.
Ingredients
Servings: 4
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
Step 1/4
8 oz smoked bacon - 3 lbs mixed tomatoes - 21 oz rigatoni
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 2/4
4 tbsp olive oil - 5 oz panko breadcrumbs
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 3/4
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 4/4
1 cup pasta water - 7 oz arugula - Pecorino cheese (for serving) - olive oil (for serving)
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!
