- 3 slices bacon
- 1 teaspoon olive oil
- 1 teaspoon garlic, minced
- 1 pinch red pepper flakes, or to taste
- 3 tomatoes - peeled, seeded and chopped
- 5 artichoke hearts, drained and chopped
- 1/4 cup chopped kalamata olives
- 1 tablespoon capers, rinsed and drained
- salt and pepper to taste
- 2 cups uncooked rigatoni pasta
- 2 ounces crumbled feta cheese, for topping
- 1/4 cup chopped fresh flat-leaf parsley, for garnish
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
- Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
- Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.
05/21/2018
recipepes.com
Rigatoni alla Puttanesca e Arrabbiata, recipe
PT15M
PT1H
5
455 calories
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