x
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 1⁄2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄4 teaspoon sugar
- 12 ounces rigatoni pasta or 12 ounces fusilli
- 6 ounces arugula, tough stems trimmed, leaves coarsely chopped
- 3⁄4 cup freshly grated Pecorino Romano cheese
x
Nutrients
- Calories: 309.1
- Calories from Fat: 58 g
- Total Fat: 6.5 g
- Saturated Fat: 0.9 g
- Cholesterol: 0 mg
- Sodium: 24 mg
- Total Carbohydrate: 59.1 g
- Dietary Fiber: 10.4 g
- Sugars: 8.5 g
- Protein: 7.7 g
Penne with Arugula and Tomatoes
I found this wonderful recipe in a 1995 issue of Bon Appétit.
