Cook the Book: BLT Bucatini

Name: Cook the Book: BLT Bucatini
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams arugula, tough stems removed and coarsely chopped; 454 grams dried bucatini or spaghetti; 680 grams cherry tomatoes, slow roasted (see Note) and then coarsely chopped, with some of their juices; 1 Tbsp extra-virgin olive oil; 227 grams thickly sliced pancetta, cut into 1/2-inch pieces; 118 milliliters freshly shredded pecorino romano cheese

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

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

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Water

Salt

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Pot

While the water is heating, warm the olive oil in a large frying pan placed over medium heat.

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Olive Oil

Water

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Frying Pan

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 Tomato

Pancetta

Tomato

Sauce

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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Pasta

Water

Drain the cooked pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

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Cooked Pasta

Water

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Colander

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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Pasta

Sauce

Water

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Frying Pan

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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Arugula

Transfer the dressed pasta to shallow individual bowls and sprinkle the cheese over the top.

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Cheese

Pasta

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Bowl

Serve immediately.

Note: To make slow-roasted cherry tomatoes, heat the oven to 275°F.

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Cherry Tomato

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Oven

Cut the cherry tomatoes in half and arrange them in a single layer on a large rimmed baking sheet/tray.

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Cherry Tomato

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Baking Sheet

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 Oil

Ground Black Pepper