Ziti with Bacon, Arugula, and Tomatoes

Place the bacon in a cold skillet, turn the heat to low, and cook, turning, until crisp. Transfer to paper towels to drain. Reserve 2 tablespoons of the fat. When cool, crumble the bacon into a small bowl; reserve until serving time.

Core and quarter each tomato lengthwise. With a small teaspoon, seed the tomatoes. Chop the flesh into small chunks. Peel, trim, and slice the garlic. Wash the arugula and pat it dry.

In a large skillet, cook the garlic in the olive oil and bacon fat over low heat, stirring until softened, but do not let it brown. Add the tomatoes, salt, and pepper, increase the heat to medium, and sauté for 2 minutes. Remove the pan from the heat. Add the arugula and stir to combine.

Bring a large pot of salted water to a boil. Add the pasta, stir to separate, and cook over high heat for 10 minutes, until al dente. (Or follow the cooking directions on the package.) Drain the pasta in a colander. To prevent the pasta from sticking together, spread it out on a large baking sheet or platter and let it cool, about 15 minutes. Cover and hold at room temperature for up to 3 hours.

Turn the pasta into a large ceramic serving bowl. Add the tomato sauce with all the oil, and mix well. Just before serving, add the bacon and Parmigiano and toss to combine. Check the seasonings. Add salt and freshly ground pepper to taste. Best served within 1 hour of finishing.