Monday, May 17, 2010
YES, that is my one-year-old eating her pasta as she carries her plate to the table.
16 oz penne
12 slices bacon
1 7oz package arugula or spinach
1 pint grape tomatoes
¾ teaspoon kosher salt
¼ teaspoon black pepper.
Cook pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel- lined plate. Spoon all but 1 tablespoon of the back drippings into a small bowl; set aside. Return skillet to medium heat. Add the arugula/ spinach and stir until it wilts, 30 to 60 seconds. Transfer the arugula/ spinach to the pasta. Return to skillet to medium heat, add the tomatoes and ½ tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula/spinach and toss. If the pasta seems dry add up to 1 more tablespoon of the reserved drippings. Crumble the bacon over top, season with the salt and pepper and toss again. (ADD LOTS OF PEPPER!)