Rigatoni alla Puttanesca e Arrabbiata |
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Prep Time: 25 Minutes Cook Time: 18 Minutes |
Ready In: 43 Minutes Servings: 2 |
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A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well. Ingredients:
3 slices bacon |
1 teaspoon olive oil |
1 teaspoon garlic, minced |
1 pinch red pepper flakes, or to taste |
3 tomatoes - peeled, seeded and chopped |
5 artichoke hearts, drained and chopped |
1/4 cup chopped kalamata olives |
1 tablespoon capers, rinsed and drained |
salt and pepper to taste |
2 cups uncooked rigatoni pasta |
2 ounces crumbled feta cheese, for topping |
1/4 cup chopped fresh flat-leaf parsley, for garnish |
Directions:
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
3. Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
4. Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.
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