Recipe

Penne Con Arugula E Pomodori Penne With Arugula N Tomatoes Recipe


Penne Con Arugula E Pomodori   Penne With Arugula N Tomatoes Recipe
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From Oregano from Italy cookbook this recipe is also a bit different and light sn would servr erll for lunch or brunch also.

Mystic_rive

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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 and 1/2 pounds 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 penne, rigatoni or fusilli pasta
  • 6 ounces arugula (about 6 bunches), tough stems trimmed, leaves coarsely chopped
  • 3/4 cup freshly grated Pecorino Romano cheese

Directions
  1. Heat olive oil in large nonstick skillet over medium heat. Add onion and saute until tender, about 5 minutes.
  2. Add garlic and saute 1 minute.
  3. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
  4. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
  5. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  6. 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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Comments


Sounds great, I love pasta and this one not only looks great it sounds great. Got my 5.


This is a must try. Have all of the ingredients for tomorrow's supper. What do you think of fresh oregano and thyme (have them both growing on a window sill)?


This Penne Con Arugula E Pomodori Penne With Arugula N Tomatoes recipe is another great recipe.
Something special about Arugula that is so delicious.
High Five
Michael


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