Cook The Book: Blt Bucatini

1. 1

   Bring a large pot of water to a rolling boil and salt generously.

2. 2

   While the water is heating, warm the olive oil in a large frying pan placed over medium heat. Add the pancetta and saute, stirring frequently, for 8 to 10 minutes, or until the pancetta begins to render its fat and turn somewhat crispy. Stir in the cherry tomatoes and cook, stirring occasionally, for about 5 minutes, or until the tomatoes are heated through. Turn off the heat and cover the sauce to keep it warm.

3. 3

   Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer's instructions until al dente. Drain the cooked pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

4. 4

   Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Add the arugula by the handful and continue to toss for a minute or so, or until the arugula is just wilted. Transfer the dressed pasta to shallow individual bowls and sprinkle the cheese over the top. Serve immediately.

5. 5

   To make slow-roasted cherry tomatoes, heat the oven to 275u00b0F. Cut the cherry tomatoes in half and arrange them in a single layer on a large rimmed baking sheet/tray. Drizzle 1/4 cup extra-virgin olive oil over the tomatoes, then scatter 2 cloves garlic, thinly sliced, over the tomatoes. Season with kosher or fine sea salt and freshly ground black pepper. Roast for 2 to 3 hours, or until the tomatoes have collapsed and shriveled a little but are still moist. Let cool and use immediately, or store in a tightly lidded container in the refrigerator for up to 1 week. Bring to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.