BLT Pasta

BLT Pasta recipe,

courtesy of Real Simple

16 oz. rigatoni or penne (we used rigatoni)

12 slices bacon

One 7 oz. package of arugula leaves (we used spinach salad mix)

1 pint of grape or cherry tomatoes, quartered

3/4 tsp. kosher salt

1/4 tsp. black pepper

Cook pasta according to the package directions.  Drain and rinse under cold water.  Transfer to a large bowl.  Meanwhile, fry the bacon over medium heat in a large skillet.  Transfer to a paper towel-lined plate.  Spoon all but 1 tbsp. of the bacon drippings into a small bowl; set aside.  Add the arugula to the pasta.  Return skillet to medium heat, add the tomatoes and 1/2 tbsp. of the reserved drippings, and cook for 2 minutes.  Transfer the tomatoes to the pasta and arugula and toss.  If the pasta seems dry, add up to 1 1/2 more tbsps. of the reserved drippings.  Crumble the bacon over the top, season with the salt and pepper, and toss again.