August 23rd, 2011
I finally headed down to my tomato patch the other night. There hasn’t been much point this summer, as our weather here in Seattle has been a little less than Summery. But after a nice sunny spell, I thought I should check. Indeed we had some pretty, ripe heirloom cherry tomatoes, and a bunch of basil. The large tomatoes and peppers however- not so much.
Pia and I hauled our loot upstairs and I opened my fridge and pantry to see what I might possibly have I could make dinner with. Bacon? Check. Arugula? Check- oh, at this point it was fairly obvious I was looking at the fixings for a BLT. Bread? No.
But I had Pasta!!
BLT Pasta quickly began to come to life. I heated the sauce, (which was really more of a vinaigrette), in the bacon pan and tossed it with the hot pasta. By adding the arugula to the hot pasta, it helped just to wilt it and intensify the bitter, spicy flavor. The basil had to go in because it was gorgeous and fragrant and fresh , and it at least looks like a lettuce right?
The cherry tomatoes also benefitted from the heat of the pasta, just softening them a little bit, and coating them with the delicious juice and oil from the other ingredients.
And because we are sooooo lucky, some friend brought over some very freshly caught Dungeness crab just in time for dinner. In that went too. (Allthough, I know crab is hard to get in other parts of the country, so I made the recipe minus the crab- just know that it tastes phenomenal both ways!)
This is whimsical play on an original that becomes quite chic when it is the star of a dinner. If you are looking for a way to use your beautiful summer tomatoes- try BLT Pasta for an easy and delicious dinner!
BLT Pasta, serves 6
1 lb pasta (spaghetti)
6 slices bacon
1 large bunch arugula
1 handful fresh basil
2 cups tomatoes (cherry or chopped into bite size pieces)
2 cloves garlic, minced
2 lemons, juiced
¼ cup olive oil
Kosher salt and Cracked black pepper
Bring a large pot of salted water to a boil.
While it coming to a boil, put the bacon on to fry over medium heat.
Cook the bacon to crispy, and then set aside to drain on a paper towel. (Save the pan)
Cook the pasta according to manufacturers directions.
Combine in a small bowl the garlic, lemon juice and olive oil.
Add the vinaigrette to the pan and bring to a simmer.
Add the pasta to the pan and toss with the hot vinaigrette.
Add the chopped bacon and the arugula and basil and cherry tomatoes to the pasta and toss.
Season with Kosher Salt and Black Pepper and serve on a platter.
(Top with crab if possible!)