RADIATORE PASTA WITH ARUGULA, TOMATOES AND PANCETTA1 (16 ounce) package radiatore or corkscrew pasta
Salt
4 ounces sliced pancetta (or bacon), cut into 1/4-inch pieces
1 garlic clove, crushed with garlic press
1 (16 ounce) container cherry tomatoes, each cut into quarters
1/4 teaspoon coarsely ground black pepper
8 ounces arugula, tough stems removed
1/4 cup grated Parmesan cheese
Shredded Parmesan cheese for garnish
In a large saucepan, prepare pasta in boiling salted water as label directs.
Meanwhile, in a 10-inch skillet, cook the pancetta over medium heat until lightly browned, stirring occasionally. (If using bacon, discard all but 1 tablespoon fat.)
Add garlic; cook 30 seconds, stirring.
Add tomatoes, pepper and 1/4 teaspoon salt and cook 1 to 2 minutes. Remove skillet from heat; cover and keep warm.
Drain the pasta; return to saucepan. Add pancetta mixture, arugula and grated Parmesan cheese; toss well. Garnish with shredded Parmesan cheese.
Makes 4 main-dish servings or 8 accompaniment servings
Adapted from source:
Good Housekeeping 100 Best Pasta Recipes
