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Categories:
olive oil onion garlic tomatoes oregano thyme sugar rigatoni pasta arugula freshly grated Pecorino Romano cheese
Viewed: 22 - Published at: 8 years agoIngredients
- 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 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
Method
- Heat oil in large nonstick skillet over medium heat.
- Add onion and saute until tender, about 5 minutes.
- Add garlic and saute 1 minute.
- Add tomatoes, herbs and sugar.
- Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
- Season to taste with salt and pepper.
- (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.
- Add arugula and cook until wilted, about 1 minute.
- Drain.
- Return pasta and arugula to pot.
- Add sauce and toss to coat.
- Season to taste with salt and pepper.
- Divide pasta among plates.
- Sprinkle with cheese and serve.
