Ingredients
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3 (14 1/2 ounce) cans diced tomatoes with juice
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7 tablespoons olive oil, divided
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1 (28 ounce) can crushed tomatoes, with added puree
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1 onion, chopped
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6 slices thick-cut bacon, cut into 1/4 inch pieces
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3 garlic cloves, thinly sliced
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1/2 teaspoon crushed red pepper flakes
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1 1/2 cups low sodium chicken broth
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1 lb linguine or 1 lb thick spaghetti, cooked according to box directions
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1 (5 ounce) bag arugula (about 10 cups loosely packed)
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1 cup parmesan cheese
Instructions
- For sauce:
- Place diced tomatoes in a larger strainer set over large bowl.
- Let stand 15 minutes.
- Reserve juice.
- Drizzle rimmed baking sheet with 2 tablespoons olive oil.
- Spread tomatoes in a single layer on baking sheet.
- Sprinklewith salt and pepper.
- Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
- Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
- Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
- Heat 2 tablespoons olive oil in large pot over medium heat.
- Add onion and saute until browned, about 12 minutes.
- Stir in reduced tomatoes and roasted tomatoes.
- (Sauce can be made 3 days ahead.).
- Cook bacon in heavy large skillet until crisp.
- Transfer to paper towels to drain.
- Pour off drippings from skillet.
- Heat remaining 3 tablespoons oil in same skillet over medium heat.
- Add garlic and red pepper and stir 1 minute.
- Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
- Stir in bacon.
- Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
- Toss until arugula wilts.