Several folks in my family are crazy about BLTs. Which is bacon, lettuce and tomato to the uninitiated. There’s just something addictive about the salty bacon, crisp lettuce and juicy tomatoes piled high on your favorite bread. They order this sandwich when we go out for lunch. They make them at home all the time. But when I saw this version, I had to share it. Because everyone needs a change up to their old standards I say. Hope you enjoy it too.
* 12 ounces of small rigatoni or other short pasta
* ½ pound sliced bacon (about 9 slices)
* 1 medium red onion, sliced
* 1 pint grape or cherry tomatoes, halved (we pick them from the garden!)
* 1 bunch of arugula (stems discarded ) or romaine lettuce, torn into pieces. You can also substitute mixed baby greens.
* salt and pepper to taste
1. Cook the pasta according to the package directions. Drain and return to pot.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp (6-8 minutes). Transfer to paper towel-lined plate. Break into pieces when cool enough to handle.
3. Discard all but 2 Tablespoons of bacon drippings and return skillet to medium heat. Add the onion, season with ¼ teaspoon each of salt and pepper and cook, stirring occasionally, until tender (5-6 minutes).
4 Add the tomatoes and arugula (or other herbs) and cook, tossing for one minute.
5. Toss the onion-tomato mixture with the pasta and fold in the bacon.
Serve hot or at room temperature. Big wide rimmed pasta bowls make an excellent presentation for this dish.
You can prepare this recipe without the bacon (substitute 2 Tablespoons of oil for the drippings) and refrigerate for up to two days. Before serving, bring the pasta to room temperature. Cook the bacon, break into pieces and fold it into the pasta.