Rigatoni alla Puttanesca e Arrabbiata

Inspired by two classic Italian sauces, spicy tomato-olive-y puttanesca and arrabbiata with red pepper flakes and bacon, this dish blends both and serves them with rigatoni pasta topped with feta cheese and fresh parsley.

• Preparation Time: 25 mins
• Cooking Time: 18 mins
• Total Time: 43 mins
• Calories: 534 Calories

Ingredients

• salt and pepper to taste
• 1 teaspoon olive oil
• 3 tomatoes - peeled, seeded and chopped
• 3 slices bacon
• 1 pinch red pepper flakes, or to taste
• 1 teaspoon garlic, minced
• ¼ cup chopped Kalamata olives
• 5 artichoke hearts, drained and chopped
• 1 tablespoon capers, rinsed and drained
• 2 cups uncooked rigatoni pasta
• 2 ounces crumbled feta cheese, for topping
• ¼ cup chopped fresh flat-leaf parsley, for garnish

Recipe Instructions

Step 1

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.

Step 2

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.

Step 3

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.

Step 4

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.