Penne With Two-Tomato Sauce

By fallenrunner on October 08, 2006

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Ingredients

    1. salt
    2. 1 lb penne
    3. 2 tablespoons extra virgin olive oil
    4. 2 garlic cloves ( finely chopped)
    5. 1 small onion ( finely chopped)
    6. 1/2 cup sun-dried tomato ( chopped)
    7. 1/2-3/4 cup dry red wine
    8. 1 (28 ounce) cans crushed tomatoes
    9. 1/2 cup heavy cream ( eyeball it)
    10. fresh ground pepper
    11. 1 cup arugula ( coarsely chopped)
    12. 1 cup fresh basil ( torn or shredded, about 20 leaves)
    13. asiago cheese (optional)

Directions

  1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
  2. While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sundried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
  3. Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.
 
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