LINGUINI WITH TOMATOES, SMOKED BACON, AND ARUGULA

Steps:

• Sauce Preheat oven to 300 degrees F. Place diced tomatoes in a large strainer set over a bowl. Let stand for 15 minutes to drain liquid into the bowl. Reserve juice. Drizzle rimmed baking sheet with 2 tablespoons olive oil and spread the diced tomatoes 1 layer thick over the sheet. Season with salt and pepper. Roast until the tomatoes are slightly carmelized, stirring every 10 minutes. Should take 45 minutes to 1 hour. Watch closely near the end! Meanwhile, bring the reserved tomato juice and puree to a boil in a medium saucepan. Reduce heat to medium and simmer until reduced to about 1 1/2 cups. It will have a thick consistency, like a finished tomato sauce. Heat 2 tablespoons of olive oil in a large pot over medium heat. Put the onion in and saute until browned--about 12-15 minutes. Stir in the roasted tomatoes and the reduced tomato sauce. You can make this part up to 3 days in advance. Cook the bacon in a large skillet until crisp, transferring to paper towels to drain. Pour off the drippings from the skillet. Heat the reamining 3 tablespoons of oil in the same skillet over medium heat. Add garlic and red pepper. Stir for 1 minute, and then add the tomato sauce and chicken broth. Simmer 10 minutes to develop the flavors. Stir in the bacon last. Pasta Cook the pasta in a large pot of boiling salted water. You want it to be a bit firm, Al Dente as they say. Drain, and return the pasta to a pot, or to the bowl you'll be serving from. Add the sauce, arugula, and 1 cup of grated Parmesan cheese. Toss until the arugula wilts. Serve with additional Parmesan as desired.