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by Sarah Steimer

I love BLTs more than anything in the summer. This was such a cool switch-up, though.

  • 1 tablespoon olive oil
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 1/2 pounds cherry tomatoes
  • 2 cloves garlic, minced
  • 1 pound dried bucatini or spaghetti
  • 8 ounces arugula, coarsely chopped or torn
  • 1/2 cup freshly shredded parmesan or asiago cheese for serving

Heat oven to 275 degrees. Cut tomatoes in half and toss with garlic, olive oil, salt and pepper. Arrange tomatoes in a single later in a glass baking sheet and roast forĀ about 1 to 2 hours, or until the tomatoes have collapsed and shriveled a little but are still moist.

The prettiest and most incredible heirloom cherry tomatoes I've been getting at the farmer's market.

Once the tomatoes are ready, cook pasta al dente – according to package directions.

Heat the olive oil in a pan and add bacon. Saute until crisp. Add the tomatoes long enough to warm through. Add pasta to the tomato mixture and add a splash or two of water. Add the arugula by handfuls, tossing until the leaves just wilted. Transfer to a bowl and sprinkle with the cheese.

Makes four to six servings.

Recipe adapted from: NPR

Photos: Sarah Steimer

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