PENNE WITH ARUGULA AND TOMATOES

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Penne With Arugula and Tomatoes image

Make and share this Penne With Arugula and Tomatoes recipe from Food.com.

Provided by Bev I Am

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 1/2 lbs 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 rigatoni pasta or 12 ounces fusilli
6 ounces arugula, tough stems trimmed, leaves coarsely chopped
3/4 cup freshly grated pecorino romano cheese

Steps:

  • Heat oil in large nonstick skillet over medium heat.
  • Add onion and sauté until tender, about 5 minutes.
  • Add garlic and sauté 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.

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