Penne with Arugula and Tomatoes

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

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • ½ 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
  • ½ tsp. sugar
  • ½ tsp. ground black pepper
  • ½ tsp. plus 1 Tbsp. salt, divided
  • 1 lb. penne
  • 1 Tbsp. unsalted butter
  • ¾ cup freshly grated pecorino romano cheese
  • 6 oz. baby arugula

Directions

  • 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 ½ 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.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • ½ 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
  • ½ tsp. sugar
  • ½ tsp. ground black pepper
  • ½ tsp. plus 1 Tbsp. salt, divided
  • 1 lb. penne
  • 1 Tbsp. unsalted butter
  • ¾ cup freshly grated pecorino romano cheese
  • 6 oz. baby arugula

Directions

  • 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 ½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat13g
Saturated Fat5g
Cholesterol10mg
Sodium710mg
Total Carbohydrate66g
Dietary Fiber6g
Sugars5g
Protein19g