Fettuccine With Tomatoes Bacon Arugula And Goat Cheese Recipes

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

GOAT CHEESE AND ARUGULA OVER PENNE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
• Drain pasta, and toss with goat cheese mixture.

PASTA WITH TOMATOES AND GOAT CHEESE

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
• While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
• Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA

Steps:

• For sauce:.
• Place diced tomatoes in a larger strainer set over large bowl.
• Let stand 15 minutes.
• Reserve juice.
• Drizzle rimmed baking sheet with 2 tablespoons olive oil.
• Spread tomatoes in a single layer on baking sheet.
• Sprinklewith salt and pepper.
• Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
• Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
• Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
• Heat 2 tablespoons olive oil in large pot over medium heat.
• Add onion and saute until browned, about 12 minutes.
• Stir in reduced tomatoes and roasted tomatoes.
• (Sauce can be made 3 days ahead.).
• Cook bacon in heavy large skillet until crisp.
• Transfer to paper towels to drain.
• Pour off drippings from skillet.
• Heat remaining 3 tablespoons oil in same skillet over medium heat.
• Add garlic and red pepper and stir 1 minute.
• Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
• Stir in bacon.
• Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
• Toss until arugula wilts.

FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE

Steps:

• Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
• Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
• Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
• Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.