Pasta With Tomatoes, Smoked Bacon, and Arugula

"This bacon flavored pasta is smashing with the addition of arugula.Roasting the tomatoes enhances the texture and taste of the tomatoes. This is adapted from the restaurant "Aperto" in San Francisco."
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:




  • For sauce:

  • Place diced tomatoes in a larger strainer set over large bowl.
  • Let stand 15 minutes.
  • Reserve juice.
  • Drizzle rimmed baking sheet with 2 tablespoons olive oil.
  • Spread tomatoes in a single layer on baking sheet.
  • Sprinklewith salt and pepper.
  • Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
  • Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
  • Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
  • Heat 2 tablespoons olive oil in large pot over medium heat.
  • Add onion and saute until browned, about 12 minutes.
  • Stir in reduced tomatoes and roasted tomatoes.
  • (Sauce can be made 3 days ahead.).
  • Cook bacon in heavy large skillet until crisp.
  • Transfer to paper towels to drain.
  • Pour off drippings from skillet.
  • Heat remaining 3 tablespoons oil in same skillet over medium heat.
  • Add garlic and red pepper and stir 1 minute.
  • Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
  • Stir in bacon.
  • Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
  • Toss until arugula wilts.

Questions & Replies

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  1. OH YUMMY!! I skipped the roasting of the tomatoes to save time and made the dish in about 30 minutes. This has a fabulous combination of flavors... smokey bacon, peppery arugula, sweet tomatoes. The colors are very pretty too. I don't think I've ever had cooked arugula before. I'm hooked! Thanks for sharing.
  2. Excellent! This takes some time but is worth it. I did add the rest of the can of crushed tomatoes, then followed the recipe as directed. Muir Glen makes a line of fire-roated tomatoes, I may try using them to save the roasting step next time. Wonderful dinner! Thanks, Roxygirl, for sharing the recipe!
  3. This is thick, rich and intense in flavor! I cooked the bacon in the oven while roasting the tomatoes. I added 3 cloves minced garlic, red pepper flakes and fresh rosemary to the tomatoes so they would roast as well. In a large pot I heated 1 tablespoon olive oil sauteed the onions and 3 more cloves minced garlic till translucent. Then added the broth and tomato juice and that was drained cooked it reducing it to 1/2 the liquid. Adding the whole can of crushed tomatoes. I didn`t understand when you where to add the remaining crushed tomatoes. just made sense to add it all then. Adding the roasted tomatoes and bacon simmered and just before serving added the greens. As you can see I cut the fat quite a bit (using 1 tablespoon in stead of 7) and didn`t miss it at all. Added 3 extra cloves of garlic. Seasoned with salt, pepper and fresh rosemary. I did rate this according to the changes I made. Enjoyed immensely! Thanks!
  4. This is excellent! I think one could get away with regular bacon, but the thick-cut bacon gives it more of a presence in the dish. I microwaved the bacon because you don't really need it to season the skillet; another option would be to skip the oil for the garlic and use some of the bacon grease. I'm a wimp when it comes to spicy foods, so I cut the crushed red pepper in half and it had a nice amount of heat for me.


Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
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