BLT Bucatini is one of my very favorite pasta dishes – one that makes use of pancetta (bacon), arugula (lettuce) and cherry tomatoes: BLT.
I like to make this using thick bucatini pasta, but feel free to use any type of pasta you like.
- 1/4 cup plus 1 tbsp. extra-virgin olive oil
- 1 1/2 lb. cherry tomatoes, roasted (see instructions below)
- 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 or shaved Pecorino-Romano cheese
- salt and pepper
- Begin by preparing the tomatoes: Preheat oven to 275 F. Cut the tomatoes in half and arrange, cut side up, in a single layer on a baking sheet (rimmed, to catch the juices) or pan. Drizzle 1/4 cup 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 the 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. You can do this step ahead of time and put the tomatoes aside for use later.
- Bring a large pot of salted water to a boil for the pasta.
- While the water heats, warm the remaining 1 tbsp. 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, until 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 RECIPES GO HERE
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX . TO SIGN UP FOR FREE GO HERE.
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.