BLT pasta

Step 1/ 4

• 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

• 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

• 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

• 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!

Enjoy your meal!