My rendition of Pasta e patate alla Napoletana from Mario's Italian Kitchen.
2 tablespoons olive oil
70gr pancetta, chopped small
300gr potatoes, diced small
1 teaspoon crushed red pepper flakes
1 14.5-ounce can diced tomatoes, not drained
1/2 cup diced cherry tomatoes, chopped
1 cup baby arugula
1 pound fettuccine
Salt and freshly ground black pepper to taste
Place olive oil in a large saucepan, and turn heat to medium. Add onion and Pancetta to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. Add potatoes, and crushed red pepper and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes. Season with salt and pepper to taste.
Add tomatoes and their juice, the cherry tomatoes along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook, uncovered, stirring occasionally. Stir well and continue to simmer on a gentle heat.
Drain the cooked pasta and arugula and mix with the sauce.
And a note about lunch.
Worked from home today, so I heated up the leftover
spaghetti squash and topped it with a poached egg.