Ingredients
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salt
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1 lb ziti pasta (may sub penne)
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extra virgin olive oil, for drizzling (EVOO)
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6 slices bacon, chopped
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2 leeks, trimmed halved lengthwise and sliced crosswise
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2 large garlic cloves, chopped
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1/2 teaspoon crushed red pepper flakes
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3 tablespoons tomato paste
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two 3-ounce bricks cream cheese, cut into pieces
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1 1/2 cups shredded asiago cheese (may sub parmigiano-reggiano)
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1/2 pint cherry tomatoes, quartered
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2 cups baby arugula
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1 cup basil leaves, torn
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1/2 lemon, juice of
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drizzle extra virgin olive oil
Instructions
- Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
- While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
- Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
- In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.