BLTP   An interesting alternative to the sandwich during prime tomato harvesting season: Use pasta rather than bread.

BLT Pasta

When the cherry tomatoes are ripening daily by the dozen, try this twist on the standard BLT. The tomatoes — thickly sliced heirlooms also work nicely — cook in bacon fat and produce a silky, smoky sauce. Arugula stands in for lettuce, which is a bit wimpy for this preparation, but you might try another spicy green like watercress or Swiss chard.

Have ready:

1 pound penne, rigatoni, or shells
8 ounces bacon, diced
1 pound cherry tomatoes, halved
5 ounces baby arugula
½ cup grated Parmesan or Pecorino
salt and black pepper to taste

Cook the pasta until just under al dente, a bit less than package directions. Drain, reserving 1 cup of the cooking water.

Make the sauce while the pasta cooks (you won’t need the pasta water immediately). Fry the bacon in a large skillet until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a doubled paper towel. Over medium heat, add the tomatoes and toss them in the bacon fat. Season with salt and pepper. Moisture from the tomatoes will let you scrape any browned bits from the bottom of the pan (use a few tablespoons of the pasta water if you need to). Cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.

Increase the heat slightly and stir in the pasta, tossing to coat with the sauce. Add the arugula and ¼ cup of pasta water and toss until the arugula wilts. Finish with the cheese and a bit more pasta water if needed. Toss together until the cheese emulsifies and the pasta is glossy with sauce.

Serve in bowls and garnish with remaining bacon. Pass additional cheese.