blt spaghetti
(1 RATING)
My dad and I saw this recipe on Rachael Ray and it is a go to recipe for us when we want a different version on spaghetti.
No Image
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
Ingredients
- - salt, for taste
- 1 pound spaghetti or linguine
- 4 slices panchetta, diced (can use bacon)
- 2 tablespoons evoo
- 4 cloves garlic, grated or minced
- 1 teaspoon crushed red pepper flakes (my dad and husband dont like so we left out)
- 1 medium red onion, chopped (yellow works fine)
- 2 pints cherry or grape tomatos (we used a lg can of italian crushed tomatos)
- - black pepper, freshly ground
- 1/2 cup fresh basil, shredded
- 1/2 cup parsley, chopped
- 1/2 cup grated parmigiano reggiano cheese
- 2 cups arugula (we used leeks instead)
How To Make blt spaghetti
-
Step 1Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop in the pasta. Cook to al dente, according to the package directions.
-
Step 2While the water is coming up to a boil, in a medium size skillet over medium-high heat, heat two turns of the pan of EVOO. Add the pancetta and brown, about 3 minutes.
-
Step 3Add the garlic and crushed red pepper flakes and cook for 1-2 minutes. Add the red onion and cook for another 5 minutes. Add the tomatoes, some salt and lots of freshly ground black pepper. Cover and cook about 7-8 minutes, or until the tomatoes burst.
-
Step 4Add the al dente spaghetti or linguine to the skillet along with the basil, parsley and Parmigiano Reggiano cheese. Just before serving, top with arugula.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes