Ingredients
12 oz bacon
2 garlic cloves, minced
12 oz cherry tomatoes, halved
1 lb orecchiette
salt & pepper
5 cups baby arugula
2 oz Parmesean cheese, grated ( 1 cup)
Preparation
Cook bacon in 12-inch nonstick skillet over medium high heat until crisp, about 5 minutes; transfer to a paper towel-lined plate.
Pour off all but 2 T fat left in skillet; add garlic and tomatoes, and cook over medium-high heat until tomatoes soften slightly, about 2 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T salt, and cook, stirring often, until al dente. Reserve 1 1/2 c. cooking water, then drain pasta and return it to the pot. Add bacon, garlic-tomato mixture, arugula, Parmesean and 1 c reserved cooking water, and toss to combine. Add remaining reserved cooking water as needed to adjust consistency and season with salt & pepper to taste. Serve with extra Parmesean.
