Penne with Arugula and Tomatoes

Ingredients

• ¾ cup freshly grated Pecorino Romano cheese
• 6 ounces arugula (about 6 bunches), tough stems trimmed, leaves scoarsely chopped
• 12 ounces penne, rigatoni or fusilli pasta
• ¼ teaspoon sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 ½ pounds tomatoes, peeled, seeded, chopped, or 3 cups diced canned tomatoes with juices
• + 3 more ingredients
• • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 tablespoons olive oil

1. 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. (Sau...

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