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About the Dish

6 ounces Bucatini
4 ounces Pancetta
1 small Yellow Onion
1/4 teaspoon Red Pepper Flakes
2 tablespoons Red Wine Vinegar
2 cups Canned Tomatoes
2 teaspoon PeachDish Salt
2 ounces Arugula
1 ounce Pecorino Romano Cheese
1/4 cup Red Wine
Per Serving
Calories 647
Total Fat 24 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 9 g
Cholesterol 41 mg
Sodium 1060 mg
Total Carbohydrates 82 g
Dietary Fiber 8 g
Sugar 6 g
Protein 28 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Fill a saucepot two-thirds full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
2
Prepare your mise en place: Peel and dice onion. Cut or tear arugula into bite-size pieces.
3
When the pasta cooking water comes to a boil add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 15 minutes. Reserve 1/4 cup cooking liquid. Drain pasta in a colander, but do not rinse.
4
While pasta cooks, place a skillet over medium heat, and add bacon. Cook, stirring occasionally, until bacon starts to become brown and slightly crispy, 5-6 minutes.
5
Stir in onion, and cook, stirring frequently, until it turns translucent and begins to brown slightly, 6-7 minutes. Add crushed red pepper (the entire 1/4 teaspoon yields a spicy dish; if you prefer less heat, use less than the full amount) and cooking wine. When wine comes to a simmer, add diced tomatoes with liquid. Return to a simmer, and cook 2-3 minutes more.
6
Add pasta, and stir to combine. Adjust consistency of sauce as desired with reserved pasta cooking water. Taste and adjust seasoning as desired with PeachDish Salt.
7
Drizzle arugula with remaining 1 tablespoon olive oil, and sprinkle with PeachDish Salt. Divide pasta between 2 plates. Top with cheese, and serve salad on the side. Enjoy!