Penne With Arugula and Tomatoes

Total Time
45mins
Prep
20 mins
Cook
25 mins

I found this wonderful recipe in a 1995 issue of Bon Appetit.

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Ingredients

Nutrition

Directions

  1. Heat oil in large nonstick skillet over medium heat.
  2. Add onion and sauté until tender, about 5 minutes.
  3. Add garlic and sauté 1 minute.
  4. Add tomatoes, herbs and sugar.
  5. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
  6. Season to taste with salt and pepper.
  7. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  8. Add arugula and cook until wilted, about 1 minute.
  9. Drain.
  10. Return pasta and arugula to pot.
  11. Add sauce and toss to coat.
  12. Season to taste with salt and pepper.
  13. Divide pasta among plates.
  14. Sprinkle with cheese and serve.
Most Helpful

5 5

This made for a nice quick mid week dinner. Scaled the recipe back to serve 2 people. I used one can tomatoes along with two fresh tomatoes. Delicious. :)

5 5

Fantastic! Combination of peppery arugula and pecorino romano in this quick and healthy dinner gives the dish quite a bite. Wouldn't suggest subbing either of these ingredients, they really make the recipe. Used 2 cans petite diced tomatoes and a 5 oz. package of baby arugula. Will make this again, hopefully with fresh tomatoes next time. Thanks for sharing the recipe!

4 5

Quite a good recipe! It's missing something, but I'm not sure what. Next time I'll try adding some bacon or crumbled sausage. Thanks for sharing!