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Cook the Book: BLT Bucatini

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Cook the Book: BLT Bucatini

Cook the Book: BLT Bucatini

You can never have too many main course recipes, so give Cook the Book: BLT Bucatini a try. One serving contains 781 calories, 29g of protein, and 32g of fat. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up arugula, freshly pecorino romano cheese, cherry tomatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Bring a large pot of water to a rolling boil and salt generously.
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2
While the water is heating, warm the olive oil in a large frying pan placed over medium heat.
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Olive OilOlive Oil
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3
Add the pancetta and sauté, 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.
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Cherry TomatoCherry Tomato
PancettaPancetta
TomatoTomato
SauceSauce
4
Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente.
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PastaPasta
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5
Drain the cooked pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
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6
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.
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7
Add the arugula by the handful and continue to toss for a minute or so, or until the arugula is just wilted.
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ArugulaArugula
8
Transfer the dressed pasta to shallow individual bowls and sprinkle the cheese over the top.
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9
Serve immediately.
10
Note: To make slow-roasted cherry tomatoes, heat the oven to 275°F.
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11
Cut the cherry tomatoes in half and arrange them in a single layer on a large rimmed baking sheet/tray.
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Baking SheetBaking Sheet
12
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.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Ground Black PepperGround Black Pepper
Whole Garlic ClovesWhole Garlic Cloves
Fine Sea SaltFine Sea Salt
TomatoTomato
13
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.
DifficultyExpert
Ready In2 hrs, 15 m.
Servings4
Health Score30
Dish TypesLunchMain CourseMain DishDinner
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