A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well.
Provided by Kelly
Categories World Cuisine Recipes European Italian
Time 43m
Yield 2
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 533.7 calories, Carbohydrate 67.8 g, Cholesterol 40.1 mg, Fat 20.7 g, Fiber 6.6 g, Protein 22.2 g, SaturatedFat 7.4 g, Sodium 1260.8 mg, Sugar 8.6 g
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