Penne With Arugula and Tomatoes

Total Time
Prep 20 mins
Cook 25 mins

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

Ingredients Nutrition


  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

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. :)

Lori Mama January 16, 2012

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!

LonghornMama June 29, 2007

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!

rsnelling42 September 29, 2010

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