Tangy tomatoes, crispy bacon, fresh arugula and a creamy sauce make an easy and delicious BLT-inspired dinner.
There's something about good bacon sizzling in a cast iron skillet that just makes everything right in the world.
If that bacon is being used in BLT anything, it’s even better.
Now that fresh tomato season has ended, my choice BLT ingredient becomes canned tomatoes. The most common thing I eat with canned tomatoes is pasta, and that's how this dish was born.
You don’t really want to put fresh crunchy lettuce into hot pasta – that’s where the arugula comes in to save the day. A lot of BLT pasta recipes use cream and a little cheese. First of all, I don’t like cheese in a perfect BLT. But more importantly, a BLT is not a BLT without mayo so I used a mix of cream and mayo to form the base of the sauce.
Bacon is the only thing you need to chop for this recipe. It’s really quick and easy!
Cook the bacon first until it's starting to crisp up. You should have a pot of water on because it all comes together fast.
Tomatoes in next.
Then the arugula. It seems like a lot but it wilts down.
Get the pasta in the water at this point.
Finish the sauce off with that cream and mayo mixture. Just 1/4 cup total.
Pasta only cooks for a few minutes, and then you put it into the sauce to finish.
No need to put it into a serving bowl, just bring the skillet to the table!
Salty bacon, creamy sauce, and the deep flavors from the tomato and arugula. This is a really good and really easy pasta dish. You won’t be disappointed!
Dan Whalen, @tFimB, thinks it should be called BLTM because mayo is that important. He has been blogging for over 6 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!