The closer we get to the end of the summer, the more delicious the tomatoes get. That's why these next couple of recipes will be focused on the sweet, delicious tomatoes that are abound this time of year.
This recipe is a sort of "BLT" pasta. It's simple but very tasty. Instead of bacon, we use pancetta, and instead of lettuce, we use arugula. But we definitely use tomatoes. Tomatoes that are slightly roasted to really bring our their flavors, and then tossed into the pasta to create nice medley of flavors as the juices from the tomatoes coat all the strands of noodles.
Making the Dish
What You'll Need
3 oz pancetta, cubed
1 bunch arugula, cleaned and trimmed
1 pint cherry tomatoes
1/2 lb bucatini or other long pasta
3 tsp olive oil
salt and pepper to taste
pecorino romano for garnish
Serve with grated pecorino romano on top and enjoy!
One Year Ago: Maltagliati with Favas, Tomatoes, and Sausage