Bright, salty, satisfying.
Method:
extra virgin olive oil
4 red bell peppers, cored, seeded and thinly sliced
1 medium red onion, peeled and thinly sliced
1 c. cherry tomatoes, halved
sugar
coarse salt
1 lb. pasta
5 slices pancetta
a few handfuls of baby arugula
freshly ground black pepper
Preheat the oven to 350 degrees F. Lay the pancetta slices on a parchment paper-lined baking sheet. Bake until the slices are nice and crispy, about 15-20 minutes.
Heat a nonstick pan over medium-high heat. Warm a turn or two of olive oil in the pan. Hit the pan with the peppers and onion and cook them down for 5 minutes or so. Hit the pan with 2 c. water, the tomatoes, and a good three-fingered pinch each of sugar and coarse salt. Bring the sauce to a gentle simmer and cook for 15-20 minutes. Remove the pan from the heat and allow the sauce to cool a bit. Working in batches, transfer the sauce to a food processor and puree until smooth. Place the puree in a sauce pot and gently warm it.
Bring a pot of nicely salted water to a rolling boil. Cook the pasta until al dente. Drain the pasta and transfer it to a warmed serving bowl. Toss the pasta with the sauce. Divide the pasta among bowls and top with the pancetta and arugula.
