Penne With Arugula and Tomatoes

Penne With Arugula and Tomatoes

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Servings: 6

    • About This Recipe

    “I found this wonderful recipe in a 1995 issue of Bon Appetit.”

    Ingredients

  • 2tablespoonsolive oil
  • 1mediumonion, chopped
  • 4garlic cloves, minced
  • 3 1/2 lbs tomatoes, peeled, seeded, chopped or 3cupsdiced canned tomatoes, with, juices
  • 1teaspoondried oregano
  • 1teaspoondried thyme
  • 1/4 teaspoonsugar
  • 12ounces penne or 12ounces rigatoni pasta or 12ouncesfusilli
  • 6ouncesarugula, tough stems trimmed, leaves coarsely chopped
  • 3/4 cupfreshly grated pecorino romano cheese

    • Directions

  • 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.

    • Reviews

  • “This made for a nice quick mid week dinner. Scaled the recipe back to serve 2 people. I used one can tomatoes along with two fresh tomatoes. Delicious. :)”

  • “Fantastic! Combination of peppery arugula and pecorino romano in this quick and healthy dinner gives the dish quite a bite. Wouldn’t suggest subbing either of these ingredients, they really make the recipe. Used 2 cans petite diced tomatoes and a 5 oz. package of baby arugula. Will make this again, hopefully with fresh tomatoes next time. Thanks for sharing the recipe!”

  • “Quite a good recipe! It’s missing something, but I’m not sure what. Next time I’ll try adding some bacon or crumbled sausage. Thanks for sharing!”

  • “This came together so quickly and easily which was just what I needed after a long day spent working outside. The arugula at the market looked quite sad so I subbed fresh spinach with a few basil leaves to try and mimic the perkyflavor. Taking advantage of my freshly tended garden, I harvested fresh herbs – a tablespoon of each, more or less. The carnivorous _Mr. Susie_was served Italian sausage and peppers to accompany his pasta but this was a meal unto itself for me.Thanks for sharing such a *great* recipe!”

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