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

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