Penne with arugula and tomatoes

1 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
; diced canned
; tomatoes with
; juices
1 teaspoon Dried oregano
1 teaspoon Dried thyme
¼ teaspoon Sugar
12 ounces Penne; rigatoni or fusilli
; pasta
6 ounces Arugula; (about 6 bunches),
; tough stems
; trimmed, leaves
; coarsely chopped
¾ cup Freshly grated Pecorino Romano cheese

Directions

Heat oil in large nonstick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates.

Sprinkle with cheese and serve. Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 640 Calories (kcal); 33g Total Fat; (41% calories from fat); 17g Protein; 87g Carbohydrate; 0mg Cholesterol; 164mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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