BLT Pasta

BLT Pasta

Done in about 45 minutes, this one dish meal showcases the tomatoes just arriving in the northeast and sneaks in some greens too. We like arugula but substitute spinach, chard or other dark green you have on hand. You can use any type of bread for the garlicky crumbs that add the perfect finishing touch!

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Prep Time:
45 minutes

Total Time:
45 minutes

processor is handy for the crumbs but not required

4-6 servings


  • 1 Tbsp garlic , minced
  • 2 Cups multi-grain baguette in cubes
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp unsalted butter
  • 4 strips thick cut bacon , diced
  • 3 small or 1 pint cherry tomatoes , chunks or halved cherries/grapes
  • 2 spring onions with greens , diced
  • 1/4 Cup white wine
  • 1/2 Cup chicken broth
  • 2 cups Arugula leaves , clean, dry and chopped if large leaves
  • Red pepper flakes, sea salt and freshly ground pepper to taste
  • 8 oz Pasta linguine, bucatini or other long flat pasta
  • freshly ground parmesan


  1. Put on a large pot of salted water to boil for the pasta

    Garlicky crumbs: Roughly chop the garlic and toss in a processor if you are using. Add the cubed or torn bread and process for a minute to break the bread into large crumbs. Sprinkle in some salt and whirl one more time.

    Melt the olive oil and butter in a large saute pan over medium heat. Scrape the crumb-garlic mixture into the saute pan and toast, stirring frequently. When crispy and golden, remove to a plate and set aside.

  2. Toss the diced bacon into the saute pan and cook over medium heat until crispy. Remove with a slotted spoon to a paper towel to drain. Pour off all but about a tablespoon of the bacon fat.

    The water should be boiling for your pasta. Add the pasta, stir and set the timer for the required time for al dente [about 7 minutes for the pasta I used.]

    Toss the tomatoes into the bacon fat, add a pinch of sugar and red pepper flakes and allow to bubble and brown which should take about 5 minutes. Add in the spring onions and continue cooking until they become translucent, another 3-4 minutes. Add the white wine and scrape the pan bottom and sides to loosen all of the browned bits. Pour in the chicken broth and allow the mixture to bubble and thicken.

  3. Turn off the heat from the saute pan. Add the greens, bacon and the cooked pasta. Toss to coat and add in parmesan to taste. Season with sea salt and freshly ground pepper. Plate the pasta and sprinkle the top with the toasted garlic crumbs and additional parmesan if desired.