Vegan Arugula-Tomato Rigatoni
- Cook rigatoni until al dente. Finely chop onion and garlic. Coarsely chop leaves of arugula.
- In a medium saucepan, heat the olive oil over medium heat. Add the onin and garlic and cook until softened, about five minutes. Add wine, bring to a simmer and cook for one minute. Add tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occaisionally, until thickened, about twenty minutes.
- In large bowl, combine ooked rigatoni with the sauce. Add the basil and arugula; toss. Drizzle with olive oil.