emily
12-05-2002, 11:31 AM
I got this recipe from Epicurious (http://food.epicurious.com/run/recipe/view?id=5636) and boy is it tasty! 3 of us had it for dinner and cleaned our plates and I also had it for lunch the past two days. It's perfect at just above warm - then the flavors really stand out. I posted my changes in brackets, although I'm sure this would be great as is too. :)
FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE
Spicy crushed red pepper, rosemary and garlic enhance this main course. Uncork an Italian Barbera to match the menu's hearty flavors. For dessert, offer a compote of blueberries and sliced nectarines with crème fraîche (available at many supermarkets) or lightly whipped cream.
2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups) [I used one of those bags of Nature Sweet Cherry tomatoes and quartered them]
2 tablespoons balsamic vinegar [1 Tbs]
3 tablespoons olive oil [2 tsp]
6 thick bacon slices, cut into 1/2-inch pieces [6 slices proscuitto, left whole]
2 medium leeks (white and pale green parts only), finely chopped [1]
2 tablespoons finely chopped garlic [at least]
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces) [I used spinach]
2 9-ounce packages fresh fettuccine [1 lb dried whole wheat spaghetti]
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese [1 used approximately 2 T]
Additional grated Parmesan cheese
Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. [I didn't use any oil to cook the proscuitto] Using slotted spoon, transfer bacon to paper towels. [This is when I crumbled].
[Add 1 turn around pan of olive oil]. Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sautŽ 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain. [Reserve 1 cup pasta water.]
Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture [and reserved pasta water]. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
Serves 6.
Bon Appétit
August 1998
FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE
Spicy crushed red pepper, rosemary and garlic enhance this main course. Uncork an Italian Barbera to match the menu's hearty flavors. For dessert, offer a compote of blueberries and sliced nectarines with crème fraîche (available at many supermarkets) or lightly whipped cream.
2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups) [I used one of those bags of Nature Sweet Cherry tomatoes and quartered them]
2 tablespoons balsamic vinegar [1 Tbs]
3 tablespoons olive oil [2 tsp]
6 thick bacon slices, cut into 1/2-inch pieces [6 slices proscuitto, left whole]
2 medium leeks (white and pale green parts only), finely chopped [1]
2 tablespoons finely chopped garlic [at least]
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces) [I used spinach]
2 9-ounce packages fresh fettuccine [1 lb dried whole wheat spaghetti]
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese [1 used approximately 2 T]
Additional grated Parmesan cheese
Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. [I didn't use any oil to cook the proscuitto] Using slotted spoon, transfer bacon to paper towels. [This is when I crumbled].
[Add 1 turn around pan of olive oil]. Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sautŽ 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain. [Reserve 1 cup pasta water.]
Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture [and reserved pasta water]. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
Serves 6.
Bon Appétit
August 1998