BLT SPAGHETTI

BLT Spaghetti image

Provided by Kelly Adkins @BradysMom

Categories Pasta

Number Of Ingredients 13

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- salt, for taste
1 pound(s) spaghetti or linguine
4 slice(s) panchetta, diced (can use bacon)
2 tablespoon(s) evoo
4 clove(s) garlic, grated or minced
1 teaspoon(s) crushed red pepper flakes (my dad and husband dont like so we left out)
1 medium red onion, chopped (yellow works fine)
2 pint(s) cherry or grape tomatos (we used a lg can of italian crushed tomatos)
- black pepper, freshly ground
1/2 cup(s) fresh basil, shredded
1/2 cup(s) parsley, chopped
1/2 cup(s) grated parmigiano reggiano cheese
2 cup(s) arugula (we used leeks instead)

Steps:

Place 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.
While 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.
Add 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.
Add the al dente spaghetti or linguine to the skillet along with the basil, parsley and Parmigiano Reggiano cheese. Just before serving, top with arugula.