Rigatoni alla Puttanesca e Arrabbiata

SUBMITTED BY: Kelly

"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."

PREP TIME	25 Min
COOK TIME	18 Min
READY IN	43 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (1)

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 11, 2008 by COLAC

We loved this recipe! I usually make the traditional puttanesca, with anchovies, but the arrabbiata style gave it a unique twist. Since it is winter, and fresh tomatoes are virtually flavorless, I used two 14.5 oz cans of diced garlic flavored tomatoes, drained, instead. I also used herbed feta for the topping because that's what I had in the fridge. I didn't add any extra salt, since the olives, capers and cheese are already high in sodium. I also cooked an extra cup of rigatoni and the recipe served three adults as a main course. My "purist" Italian husband had a philosophical issue with using feta instead of a traditional Italian cheese, but it is excellent as written and I will definitely make it again.

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