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Florida Arugula and Bacon with Pasta

Florida Arugula and Bacon with Pasta

Yield 4 to 6 Servings

1 1/4 cups Florida arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/4 pound lean sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups Florida tomatoes, chopped
3/4 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
1 pound linguini or your favorite pasta
1/3 cup grated parmesan cheese


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 heat to medium-low. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the tomatoes with their juice, salt, and pepper and bring to a simmer. Cover and cook for 10 minutes.

In a large pot of boiling, salted water, cook the pasta 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; if it actually cooks, it may turn bitter

Sprinkle the remaining parmesan over the top.

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