Our arugula is overflowing this week so I am making one of my favorite pasta dishes. I call it Pasta BLT because it has pancetta (Italian bacon, cured but not smoked), arugua (which is in the lettuce family) and, of course, ripe tomatoes. BLT.
I use one thick slice of pancetta per person, a big handful of fresh arugula per person and three medium tomatoes per person plus 4 ounces per person of a long pasta such as fettuccine.
Dice the pancetta and put into a wok style pan. Cook on medium high until crispy and brown. Remove from the pan and drain on paper towel. Remove about 1/2 the rendered fat from the pan and add the same amount of olive oil to the pan. Let heat and add arugula plus the fresh diced tomatoes. Cover the pan, lower the heat to medium and let steam together. Drop the pasta into rapidly boiling, salted water. When the pasta is al dente, stir the tomatoes and arugula, add the pasta and toss together. Let cook for a minute or two, so the flavors come together. Put into a warm pasta bowl and top with the crispy pancetta. No salt, no pepper, no garlic, no nothing. Just these three great flavors. It does not get any simpler or any better than this dish.