Rigatoni Alla Puttanesca E Arrabbiata

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 25 mins Cook Time: 18 mins Ready Time: 43 mins


• 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.