BLT pasta

Based on 11 ratings

“A well made BLT (bacon, lettuce, and tomato sandwich—for those not in the know) might be one of my absolute favorite sandwiches, so turning it into an easy weeknight pasta dish was a revelation when I discovered it in Colu Henry’s cookbook, Back Pocket Pasta. This version is switched up a bit from the recipe in Henry’s book (one I highly recommend, by the way), but is nonetheless a delicious, salty, tangy, satisfyingly summery pasta that comes together quickly.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
115 g smoked bacon
700 g mixed tomatoes
300 g rigatoni
4 tbsp olive oil
70 g panko breadcrumbs
120 ml pasta water
100 g arugula
salt
pepper
Pecorino cheese (for serving)
olive oil (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot
  • colander
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
1233
Protein
35 g
Fat
54 g
Carb
153 g
  • Step 1/4

    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.
    • 115 g smoked bacon
    • 700 g mixed tomatoes
    • 300 g 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

    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.
    • 2 tbsp olive oil
    • 70 g 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

    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.
    • 2 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

    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!
    • 120 ml pasta water
    • 100 g 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!