Arugula and green onions from our CSA
Modified from this recipe from Bon Appétit
- 1 28-oz can diced tomatoes, drained well
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 4 thick bacon slices, cut into 1/2-inch pieces
- 4-6 medium scallions (white and pale green parts only), finely chopped
- 2 tablespoons finely chopped garlic
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 3-5 cups coarsely chopped fresh arugula
- 1 9-ounce package fresh fettuccine
- 3-6 ounces soft fresh goat cheese , crumbled
- 6 tablespoons freshly grated Parmesan cheese
- additional grated Parmesan cheese
- Combine well-drained tomatoes and vinegar in large bowl. Season with salt and pepper and set aside.
- Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
- Add scallions, garlic, rosemary and crushed red pepper to skillet; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
- Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
- This makes a lot of sauce. We like a lot of sauce with our pasta; if you don't, I would add another package of fettucine.
- The original recipe uses fresh tomatoes. I used canned, because tomatoes still aren't in season here, and I had a lot of cans of diced tomatoes in the pantry. I would suggest using fresh tomatoes in this recipe, and I likely will next time.
- Tim doesn't care for goat cheese, so I just added it to mine! His loss!
Liz's Rating: 8/10