Last night, we made BLT pasta for dinner. My friend Tria had linked an NPR article talking about quick summer pastas, and it reminded me of a pasta I used to make in college, a riff off of BLTs. This version, however, was kicked up a few notches, using pancetta instead of bacon, and some fresh buffalo mozzarella instead of whatever cheese I had on hand. It was a quick and dirty dinner – I think it took maybe 20 minutes to create for the two of us, because I had roasted some good grape tomatoes the day before, for paninis.
BLT Pasta Adapted from Domenica Marchetti’s BLT Bucatini.
Makes 2 servings
1/2 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, cut into 1/2-inch pieces
12 ounces cherry tomatoes, slow roasted,* with their juices
1/2 pound dried angel hair (or spaghetti)
6 ounces fresh spinach, diced
2-3 ounces fresh mozzarella, diced
1/4 cup freshly shredded Parmesan cheese for serving
Bring a large pot of water to a rolling boil and salt generously.
While the water is heating, warm the olive oil in a large frying pan placed over medium heat. Add the pancetta and saute, stirring frequently, for 8 to 10 minutes, or until the pancetta begins to render its fat and turn somewhat crispy. Stir in the tomatoes and cook, stirring occasionally, for about 5 minutes, or until they are heated through. Turn off the heat and cover the sauce to keep it warm.
Add the pasta to the boiling water, stir to separate the noodles and cook until al dente. Reserve about 1/2 cup of the cooking water, drain the pasta in a colander set in the sink.
Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Add the diced mozzarella cheese. Add the spinach by the handful and continue to toss for a minute or so, or until the greens are just wilted. Transfer the dressed pasta to a warmed serving bowl or to warmed shallow individual bowls and sprinkle the pecorino over the top. Serve immediately.
*To make slow-roasted cherry tomatoes, heat the oven to 275 degrees. Cut the tomatoes in half and arrange them in a single layer on a large rimmed baking sheet. Drizzle 1/4 cup extra-virgin olive oil over the tomatoes, then scatter 2 thinly sliced garlic cloves over them. Season with salt and pepper. Roast for about 2 hours, or until the tomatoes have collapsed and shriveled a little but are still moist. Let cool and use immediately, or store in a tightly lidded container in the refrigerator for up to 1 week.