Penne with arugula & tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 4 | Garlic cloves, minced | |
| 3½ | pounds | Tomatoes, peeled, seeded, chopped OR 3 cups canned tomatoes with juices. |
| 1 | teaspoon | Oregano, dried |
| 1 | teaspoon | Thyme, dried |
| ¼ | teaspoon | Sugar |
| 12 | ounces | Pasta (penne, rigatoni, or fusilli) |
| 6 | ounces | Arugula leaves, coarsely chopped |
| ¾ | cup | Pecorino Romano cheese, freshly grated |
Directions
Heat oil in large non-stick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute about 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season with salt & pepper to taste.
Cook pasta in boiling water until al dente. Add arugula and cook until wilted about 1 minute. Drain. Add pasta and arugula to sauce and toss to coat well. Divide among plates and top with grated Romano.
From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-06-95