Pasta with Pancetta, Arugula, Blistered Tomatoes, and Parmesan (35 Minutes)

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Here is a dish that artfully combines the richness of pancetta with the fresh, peppery taste of arugula and the sweet burst of blistered tomatoes.

The addition of Parmesan cheese adds a salty, umami depth, while the arugula, added at the last moment, wilts slightly, lending its distinct flavor and texture to the dish.

Perfect for a casual meal in or an upscale celebration, this dish never disappoints. 

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz pasta (such as spaghetti, penne, or fusilli)
  • 4 oz pancetta, chopped
  • 2 cups cherry tomatoes
  • 2 cups arugula
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: red pepper flakes for a spicy kick

Instructions

  1. Cook Pasta (10 minutes): Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water for later use. Drain the pasta and set aside.

  2. Blister Tomatoes (5 minutes): In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally, until they start to blister and burst, about 5 minutes. Remove the tomatoes and set aside.

  3. Cook Pancetta (10 minutes): In the same skillet, add the chopped pancetta and cook until it’s crispy and golden. Remove the pancetta and set it aside, leaving the rendered fat in the skillet.

  4. Sauté Garlic and Combine (5 minutes): Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute. Return the blistered tomatoes and pancetta to the skillet. Add the cooked pasta and toss to combine. If the mixture seems dry, add some reserved pasta water.

  5. Add Arugula and Parmesan (2 minutes): Remove the skillet from heat. Add the arugula and grated Parmesan cheese, tossing gently. The heat from the pasta will slightly wilt the arugula.

  6. Serve (2 minutes): Season with salt, pepper, and red pepper flakes (if using). Serve immediately, garnishing with additional Parmesan cheese if desired.

  7. Enjoy (1 minute): Enjoy the delightful blend of textures and flavors in your Pasta with Pancetta, Arugula, Blistered Tomatoes, and Parmesan.

Notes

For the best tasting results, the tomatoes should be just blistered to bring out their sweetness, and the pancetta should be crispy to add texture. Adding the arugula at the end ensures it wilts slightly but retains its vibrant color and texture.

The dish should be served immediately to enjoy the contrast of warm pasta and fresh arugula. Serve with a side of crusty bread and your favorite veggies for a complete meal. Enjoy! 

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 20g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 25mg

Pair this with...

Garlic Butter Mushrooms

Start by heating your trusty cast iron skillet or pan over medium heat, adding a generous pat of butter. As the butter melts and begins to sizzle, toss in finely minced garlic and let it infuse its aromatic essence. Before the garlic browns, introduce the whole mushrooms, making sure they've been cleaned and patted dry. The key is to give them space, so they brown nicely rather than steam. As they cook, turn them occasionally so they get a beautiful sear on all sides. Season with salt and pepper to taste. Once the mushrooms are golden and tender, finish off with a sprinkle of fresh parsley for a burst of color and freshness.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

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