BLT Spaghetti

1 pound spaghetti or linguine
4 thick slices of bacon, diced.
2 tablespoons extra virgin olive oil (EVOO)
4 cloves of garlic, grated or minced
1 teaspoon crushed red pepper flakes
1 medium red onion, chopped
2 pints cherry or grape tomatoes
1/2 cup basil, shredded
1/2 cup, parsley, chopped
1/2 cup grated parmigiano reggiano cheese
2 cups arugula (similar to spinach)

Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop the pasta. Cook to al dente according to package directions.

While the water is coming up to a boil, in a medium skillet over medium-high heat, heat 2 turnbs of the pan of EVOO. Add the bacon and brown, about 3 minutes.

Add the garlic and crushed red pepper flakes, cook 1-2 minutes. Add the red onion and cook another 5 minutes. Add the tomatoes, some salt, and lots of ground black pepper. Cover and cook about 7-8 minutes or until the tomatoes are burst.

Add al dente spaghetti or linguine to the skillet along with the basil, parsley, and Parmigiano Reggiano. Just before serving, top with arugula.