Radiatori with Arugula, Cherry Tomatoes, and Pancetta

4 ounces sliced pancetta or bacon, chopped
1 garlic clove, crushed with garlic press
1 pound cherry tomatoes, cut into quarters
1⁄2 teaspoon salt
1⁄4 teaspoon coarsely ground black pepper
1 package (16 ounces) radiatori or rotini
2 bunches arugula (10 ounces each), trimmed
1⁄4 cup freshly grated Parmesan cheese

1. In nonstick 10-inch skillet, cook pancetta over medium heat until lightly browned. (If cooking bacon, discard all but 1 tablespoon bacon drippings.) Add garlic and cook, stirring, 30 seconds. Add tomatoes, salt, and pepper and cook until tomatoes are warmed through, 1 to 2 minutes longer.
2. Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with pancetta mixture, arugula, and Parmesan. Makes 4 main-dish servings.
No need to cook the arugula in this easy dish; it quickly wilts when tossed with the hot pasta and sauce.

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