Penne with Arugula and Tomatoes

Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1⁄2 cup chopped onion
  • 2 cloves garlic, peeled and minced
  • 3 cups canned diced tomatoes, with juice
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1⁄2 tsp. sugar
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 tsp. plus 1 Tbsp. salt, divided
  • 1 lb. penne
  • 1 Tbsp. unsalted butter
  • 3⁄4 cup freshly grated pecorino romano cheese
  • 6 oz. baby arugula


  • Heat the oil in a large saucepan over medium heat. Add the onion and sauté until translucent. Add the garlic and sauté 1 minute. Add the tomatoes, oregano, thyme, basil, and sugar. Reduce the heat and simmer until the sauce thickens, stirring frequently, about 20 minutes. Season with pepper and 1⁄2 teaspoon salt.
  • Meanwhile, in a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the penne and stir to separate. Test frequently for doneness and cook until barely al dente. Drain, transfer to a warm bowl, and add the butter. Toss and add half the cheese. Toss again.
  • Add half of the arugula to the sauce and stir briefly. Add the penne and heat 5 minutes, just long enough for the pasta to take on the flavor of the sauce. Transfer the pasta to individual bowls and sprinkle with the remaining cheese and arugula.