“Add as much heat as you wish, very good pasta! from B H & G”
8ounces dry penne pasta or 8ouncesziti pasta
1mediumonion, thinly sliced
2garlic cloves, smashed
4 -6mediumtomatoes, seeded and coarsely chopped, about 3 cups
1/2 teaspoonfresh ground black pepper
1/4 teaspooncrushed red pepper flakes(optional)
3cups arugula or 3cups watercress or 3cupsspinach, coarsely chopped
1/4 cup pine nuts or 1/4 cupslivered almonds, toasted
2tablespoonscrumbled gorgonzola or 2tablespoonsother blue cheese
Cook pasta according to package directions, drain.
Cover and keep warm.
Meanwhile, cook onion and garlic in hot olive oil in a large frypan over medium heat till onion is tender.
Add tomato, salt, black pepper and if desired crushed red pepper.
Cook and stir over medium high heat about 2 minutes or till the tomatoes are warm and release some of their juices.
Stir arugula, watercress, or spinach, and heat just till greens are wilted.
To serve, divide pasta among individual serving bowls.
Top with tomato mixture.
Sprinkle with toasted pine nuts or almonds and the cheese.
“This was awesome Dorothy! I made this without the cheese and pine nuts, and it still made a hearty meal. I used penne, spinach and the recipe’s measures for black and red pepper and it was just right! Thanks, this one’s a keeper for sure.”
“Absolutely fantastic!!! Made the pasta with spinach and pine nuts, plus cherry tomatoes from the garden. I served it as a room temperature salad, and it was devoured—this pasta dish is so delicious! Thank you so much, Derf! Made for 5 a day in the Photos Forum.”