The day I made this for lunch, it was an overcast, late August day. It was a little chilly in the house, but despite the cooler temps and cloudy skies, it felt a little sunny in my kitchen since my window sill was lined up with red ripe tomatoes. We were starting the usual inundation of tomatoes: heirloom and teardrop shaped Romas were flooding in from our garden, the CSA was piling a couple of pounds of slicing tomatoes on us each week, and when I thought I wasn’t tomatoed-out enough, our next door neighbor showed up with a couple pints of sweet grape tomatoes from her garden. Something, not sure what, told me that perhaps I should use some tomatoes for my lunch…
It’s a simple dish and although not particularly innovative as far as flavor combinations are concerned, I’m nonetheless really pleased with this dish because it embodied all my goals for writing this blog. I was able to look in the fridge, see what I had leftover and available on hand and improvise something on the spot based on skills learned from previous reliance on recipes but without having to resort to a recipe at the time. This used up the leftover pasta from my first kohlrabi attempt as well as that week’s supply of CSA tomatoes and arugula from a previous share box. I loved how the summer sweetened tomatoes were tempered with the slight smoke of the bacon and gentle heat of the peppery arugula.
- 3 oz fresh linguine, mixed with butter, sage, salt and pepper
- 1/2 bunch fresh arugula, chopped
- 2-3 slicing tomatoes, chopped and gently seeded
- 1/4 medium onion, chopped
- 1 medium clove fresh garlic, yielded about 2 tsp minced
- 2 slices uncured bacon, chopped into lardons
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- salt and pepper to taste
- freshly grated Parmigiano Reggiano
Heat up leftover pasta in microwave, 2 minutes on 60% power. In a medium sized skillet, heat 1 tbsp olive oil over medium heat. Add the bacon and cook until crisp. Using a slotted spoon, remove the bacon to a paper towel lined plate. Add the onion and cook until translucent. Add the garlic and tomatoes and cook until tomatoes are heated through. Toss in the 1 tbsp of butter so sauce is shiny and a little silky. Add the arugula and mix until wilted. Add the pasta to the skillet so it absorbs some of the sauce and is heated all the way through. Salt and pepper to taste, then plate, topping with cheese.
CSA Count: 4
Arugula, slicing tomatoes, fresh garlic, onion