Pasta With Tomatoes, Smoked Bacon, And Arugula

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 (14 1/2 ounce) cans diced tomatoes with juice
• 7 tablespoons olive oil, divided
• 1 (28 ounce) can crushed tomatoes, with added puree
• 1 onion, chopped
• 6 slices thick-cut bacon, cut into 1/4 inch pieces
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups low sodium chicken broth
• 1 lb linguine or 1 lb thick spaghetti, cooked according to box directions
• 1 (5 ounce) bag arugula (about 10 cups loosely packed)
• 1 cup parmesan cheese

Recipe

• 1 for sauce:.
• 2 place diced tomatoes in a larger strainer set over large bowl.
• 3 let stand 15 minutes.
• 4 reserve juice.
• 5 drizzle rimmed baking sheet with 2 tablespoons olive oil.
• 6 spread tomatoes in a single layer on baking sheet.
• 7 sprinklewith salt and pepper.
• 8 roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
• 9 meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
• 10 reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
• 11 heat 2 tablespoons olive oil in large pot over medium heat.
• 12 add onion and saute until browned, about 12 minutes.
• 13 stir in reduced tomatoes and roasted tomatoes.
• 14 (sauce can be made 3 days ahead.).
• 15 cook bacon in heavy large skillet until crisp.
• 16 transfer to paper towels to drain.
• 17 pour off drippings from skillet.
• 18 heat remaining 3 tablespoons oil in same skillet over medium heat.
• 19 add garlic and red pepper and stir 1 minute.
• 20 add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
• 21 stir in bacon.
• 22 add cooked pasta to sauce and the 1 cup parmesan cheese and arugula.
• 23 toss until arugula wilts.