Fettucine with Bacon, Tomatoes, Arugula (with or without Goat Cheese)

Inspiration:
Arugula and green onions from our CSA
Modified from this recipe from Bon Appétit

Ingredients:

• 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

Instructions:

1. Combine well-drained tomatoes and vinegar in large bowl. Season with salt and pepper and set aside.
2. 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.
3. 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.
4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
5. 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.

Notes:

• 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