1 lb. imported farfalle pasta (bowtie), cooked “al dente”, drained
2 T. olive oil
¼ lb. pancetta, diced (or use bacon if pancetta is not available)
1 large shallot, diced
1 large clove garlic, minced
1 lb. Roma tomatoes, cut into small dice
1 tsp. kosher salt
¼ tsp. ground black pepper
1 cup white wine or chicken broth
1 cup shaved Parmesan or Romano cheese
4 cups (6 oz.) arugula or baby spinach leaves
¼ cup olive oil
Have the pasta cooked and set aside in large serving bowl.
In a large skillet, heat the oil and sauté the pancetta until crispy. Stir in the shallot and garlic; cook another minute. Add the diced tomatoes, salt, pepper and broth; simmer for 5 minutes. Stir in the prepared pasta, toss until heated through, place back in the serving bowl, stir in the grated cheese, arugula leaves and olive oil. Serve at once. Serves 4-6.