blt spaghetti
(1 rating)
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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.
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(1 rating)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For blt spaghetti
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salt, for taste
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1 lbspaghetti or linguine
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4 slicepanchetta, diced (can use bacon)
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2 Tbspevoo
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4 clovegarlic, grated or minced
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1 tspcrushed red pepper flakes (my dad and husband dont like so we left out)
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1 mdred onion, chopped (yellow works fine)
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2 ptcherry or grape tomatos (we used a lg can of italian crushed tomatos)
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black pepper, freshly ground
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1/2 cfresh basil, shredded
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1/2 cparsley, chopped
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1/2 cgrated parmigiano reggiano cheese
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2 carugula (we used leeks instead)
How To Make blt spaghetti
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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.
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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