RIGATONI ALLA PUTTANESCA E ARRABBIATA

Rigatoni alla Puttanesca e Arrabbiata image

A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well.

Provided by Kelly

Categories World Cuisine Recipes European Italian

Time 43m

Yield 2

Number Of Ingredients 12

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Ingredients

3 slices bacon
1 teaspoon olive oil
1 teaspoon garlic, minced
1 pinch red pepper flakes, or to taste
3 tomatoes - peeled, seeded and chopped
5 artichoke hearts, drained and chopped
¼ cup chopped kalamata olives
1 tablespoon capers, rinsed and drained
salt and pepper to taste
2 cups uncooked rigatoni pasta
2 ounces crumbled feta cheese, for topping
¼ cup chopped fresh flat-leaf parsley, for garnish

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.

Nutrition Facts : Calories 533.7 calories, Carbohydrate 67.8 g, Cholesterol 40.1 mg, Fat 20.7 g, Fiber 6.6 g, Protein 22.2 g, SaturatedFat 7.4 g, Sodium 1260.8 mg, Sugar 8.6 g