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| Home>Italian>Boiling> Cavatelli with Bacon and Arugula |
 Method:Boiling
1. Formula
- 1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
- 1 onion, chopped
- 1 3/4 cups canned crushed tomatoes
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound frozen cavatelli
- 1 1/4 cups arugula, stems removed, leaves torn in half
- 1/3 cup grated Parmesan
2. Nutrition Information
- Calories: 551 kcal
- Carbohydrates: 95 g
- Dietary Fiber: 6 g
- Fat: 9 g
- Protein: 23 g
- Sugars: 6 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
- Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
- In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top.
4. Remark
A quick tomato sauce dresses chewy cavatelli, crisp bacon, and peppery arugula. Be sure to add the arugula at the last minute; if it actually cooks, it may turn bitter.
Notes:Variations: Use 1 1/4 cups watercress or spinach, large stems removed, instead of the arugula. Cavatelli Options: Look for cavatelli in the frozen-foods section of your grocery store. If you prefer, substitute frozen egg noodles or gnocchi in equal amounts for the cavatelli; they have a similar doughy chew. This dish could also be made successfully with spaghetti or, even better, spaghettini.
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( From:Food ) |
( read Cavatelli with Bacon and Arugula ) |
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