BLT Pasta


  • 4 ounce rigatoni or penne pasta
  • 2 ounces slab bacon, cut into 1/2-in. dice
  • 6 oz red or yellow cherry tomatoes, halved
  • 1/8 teaspoon freshly ground black pepper
  • 2 ounces watercress, coarsely chopped


  1. Cook pasta and RETAIN 1/2 cup of cooking liquid.
  2. Cook bacon in skillet until crisp. Remove.
  3. Add tomatoes, salt and pepper and cook 5 mins until tender.
  4. Add half cooked bacon and increase heat.
  5. Add pasta, 1/4 c of pasta cooking liquid and watercress. Stir until wilted.
  6. Add more liquid if needed. Serve with extra bacon and parmesan.
© Lisa Miner 2017