16 oz rigatoni or penne 12 slices bacon 1 7oz package of arugula leaves 1 pint grape tomatoes, quartered 3/4 t kosher salt 1/4 t pepper

Cook the pasta according to directions. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, fry the bacon in a skillet. Transfer to a paper towel to cool. Spoon all but 1T of the bacon drippings into a small bowl; set aside. Return skillet to med heat. Add the arugula and stir until wilts, 30-60 seconds. Transfer arugula to pasta. Return skillet to med heat, add the tomatoes and 1/2 T of reserved drippings, and cook for 2 min. Transfer tomatoes to pasta and toss. If the the pasta seems dry, add up to 1.5 T of reserved drippings. Crumble the bacon over top, season with s&p, and toss again.