This post was originally published in August 2013 but has been updated with new photos and content.
Who couldn’t use more easy recipes for busy weeknights or just because? Enter this One Pot BLT Pasta. With only six-ingredients, you’ll have this on the table in no time! We love just about anything that has the classic BLT flavor combination like my BLT Soup , BLT Chicken Salad Sandwich or BLT Egg Salad Sandwich. You can’t really go wrong with anything that has bacon in it if you ask me! But truly, I love how easy this recipe is AND that my family likes it too!
This recipe is one of many more featured in the Six Ingredient Solution cookbook. I was asked to review the book and it’s filled with tons more simple and delicious recipes. Using some kitchen tricks and tips, the recipes make the most of those six ingredients to bring out the flavor in each dish.
Check out this recipe to see what you think:
- 12 slices bacon
- 2 garlic cloves minced
- 12 ounces grape or cherry tomatoes halved
- 1 pound bow-tie or orecchiette pasta
- 5 ounces 5 cups baby arugula (I used a blend of baby arugula and baby spinach)
- 1 cup 2-ounces grated Parmesan cheese, plus extra for serving
- Chop bacon and cook in skillet over medium heat until crisp, about 5 minutes; transfer to paper towel lined plate.
- Pour off all but 2 tablespoons fat left in skillet (I didn't have too much). Cook garlic and tomatoes in bacon fat until tomatoes are slightly softened, about 2 minutes.
- Meanwhile, bring 4 quarts water to boil in a large pan. Add pasta and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water then drain pasta and return it to pot.
- Add bacon, garlic-tomato mixture, arugula, Parmesan and 1 cup reserved cooking water and toss to combine. Season with salt and pepper if desired and add reserved cooking water as needed to adjust consistency.
- Serve with extra Parmesan.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Also included for each recipe is a “Why This Recipe Works” section that explains how that additional flavor will be highlighted. And their Test Kitchen Tips are also a handy way to learn time-saving tips for making the most of my time in the kitchen. I shared this book with my sister and as she was flipping through she agreed those features were a great addition. What’s also neat are the Ingredient Spotlights. They take an ingredient from each recipe and tell you a little more about their history, how to shop for it, and why it works.
Whether it’s appetizers, soups, entrees, vegetarian main dishes or desserts, there is something for every occasion—and all with only six ingredients per recipe! I can’t wait to try out other recipes like the Mu Shu-Style Pork Wraps, Roast Pork Loin with Cilantro Sauce, Sausage and Tortellini Florentine Soup, or Lemon Tart. Honestly, there are so many great looking recipes I know I’ll be busy for awhile (you can check out the list of recipes by clicking here). Some recipes that caught my eye include these shown below:
You can purchase this book at many local book stores or online. I’ve added it to my new shop on my blog. Click here to view it (it is in the Quick & Easy cookbook category) I hope you’ll check it out!
Disclaimer: I did receive an advance copy of this cookbook but have not been compensated in any other way for my review. My opinions are my own.