Cook the pasta according to package directions;
drain and return it to the pot.
Meanwhile, cook the bacon in a large skillet over
medium heat until crisp, 6 to 8 minutes; transfer
to a paper towel--lined plate. Break into pieces.
Discard all but 2 Tbsp of the drippings and
return the skillet to medium heat. Add the onion,
season with 1/4 tsp each salt and pepper, and
cook, stirring occasionally, until tender, 5 to 6
minutes. Add the tomatoes and arugula and cook,
tossing, for 1 minute.
Toss the onion-tomato mixture with the pasta and
fold in the bacon. Serve hot or at room
temperature.
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