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RADIATORE WITH ARUGULA, TOMATOES AND PANCETTA

Source of Recipe

Staten Island Advance


List of Ingredients

1 package (16 ounces) radiatore or corkscrew pasta

Salt

4 ounces sliced pancetta or bacon, cut into 1/4-inch pieces

1 garlic clove, crushed with garlic press

1 container (16 ounces) cherry tomatoes, each cut into quarters

1/4 teaspoon coarsely ground black pepper

8 ounces arugula, tough stems removed

1/4 cup grated Parmesan cheese

Shredded Parmesan cheese for garnish




Recipe

In a large saucepan, prepare pasta in boiling salted water as label directs.

Meanwhile, in a 10-inch skillet, cook the pancetta over medium heat until lightly browned, stirring occasionally.

(If using bacon, discard all but 1 tablespoon fat.) Add garlic; cook 30 seconds, stirring. Add tomatoes, pepper and 1/4 teaspoon salt and cook 1 to 2 minutes.

Remove skillet from heat; cover and keep warm.

Drain the pasta; return to saucepan.

Add pancetta mixture, arugula and grated Parmesan cheese; toss well.

Garnish with shredded Parmesan cheese. Makes 4 main-dish servings, or 8 accompaniment servings.