Penne with Arugula and Tomatoes

Ingredients

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

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...

View full recipe at SpringPad

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