Penne con Arugula e Pomodori
(Penne with Arugula and Tomatoes)
Ingredients:
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 and 1/2 pounds tomatoes, peeled, seeded, chopped, or 3 cups diced canned tomatoes with juices
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon sugar
12 ounces penne, rigatoni or fusilli pasta
6 ounces arugula (about 6 bunches), tough stems trimmed, leaves coarsely chopped
3/4 cup freshly grated Pecorino Romano cheese
Directions:
Heat olive 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.