Pasta with arugula, bacon and tomatoes: in 20 minutes

When you need to save time but still want to make a dish with character, there's a magic word that comes with Pasta with Arugula: "Magic"! That's the character I tried to give to this pasta with arugula , pancetta, and tomatoes. It has ingredients cut into large chunks, and I swear I made the sauce in the time it takes to boil the water. It was delicious.

Ingredients

I'm sure you have all this

• 1 garlic clove
• 1 fat feta of bacon (50g approx.)
• 2 tomatoes
• 5 dried tomatoes
• 5 portobello mushrooms
• 3 tbsp tomato puree
• 1 Bunch of arugula
• 350g of dry pasta
• 1 stream of olive oil
• 1/2 vegetable broth
• Salt and pepper

Pasta recipe with arugula, pancetta and tomatoes

express

1. Cut the piece of bacon into thick strips
2. Place them in a hot pan without anything else (no oil or butter). The bacon will release its own fat and become crispy.
3. While the bacon is browning, peel and chop the tomatoes into large chunks. Also, slice the garlic thinly.
4. Add the tomato and garlic to the pan with the bacon. Add a drizzle of olive oil if needed. Sauté for about 2 minutes.
5. Add the mushrooms (I used Portobello, but you can use button mushrooms), also cut into large pieces.
6. Also add the dried tomatoes (already hydrated) cut into strips.
7. Add 3 tablespoons of tomato puree and half a glass of the water you soaked the tomatoes in. Season with salt and pepper and sauté for another 4-5 minutes. I also added half a broth . Keep it on very low heat until the pasta is cooked.
8. When the pasta is al dente, add it to the sauce at a minimum .
9. Mix well until the pasta is coated in the sauce. Do this slowly, being careful not to break it.
10. Finally, place the pasta on the plate and make a hole in the middle. Add a generous amount of washed, dried, and unseasoned arugula sprouts. That's it! You've got your arugula pasta. A burst of flavor in just 20 minutes.

Pasta with arugula, bacon and tomato: this is how it looks

isn't she beautiful?