Home-made Sun-dried Tomato Fettuccine with Tomatoes, Bacon, and Arugula

This was the first time making this recipe and I thought it would go well with my home-made sun-dried tomato fettuccine.  Turns out I was right! I also had been searching for ways to use Arugula from my garden, beside the obvious salad.   I’ve never made this combination of ingredients before with pasta, but I thought it was quite good!  For those of you who don’t like goat cheese I think it could be left out and will still taste great!  Enjoy!

Ingredients:

  • Grape tomatoes, cut in half, seeded, chopped (about 5 cups)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 6 thick bacon slices, cut into 1/2-inch pieces
  • 2 medium leeks (white and pale green parts only), finely chopped
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon dried crushed red pepper
  • 5 cups coarsely chopped fresh arugula (about 6 ounces)
  • 1 lb Fresh Sun-dried Tomato Fettuccine
  • 6 ounces soft fresh goat cheese , crumbled
  • 6 tablespoons freshly grated Parmesan cheese
  • Additional grated Parmesan cheese
Preparation:

Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.

Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.

Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

Source:  Slightly adapted from:  Epicurious.com

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Home-made Yellow and Green Fettuccine with Shrimp, Asparagus and Sun Dried Tomatoes

Looking for another good recipe with home-made pasta, shrimp and asparagus?  I love recipes with minimal ingredients that are easy and quick to pull together.  Enjoy!
Ingredients:
  • 1/2 cup drained oil-packed sun-dried tomatoes
  • 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
  • 1 1/4 pounds uncooked shrimp, peeled, deveined
  • 1/2 cup chopped fresh basil
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper
  • 1 3/4 cups canned low-salt chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 12 ounces penne pasta (or pasta of choice)
  • 3/4 cup grated Parmesan cheese

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Source:  Epicurious