| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 4 |
|
Garlic cloves; minced |
| 3 1/2 |
lb |
Tomatoes; peeled, seeded, |
|
|
; chopped, or 3 cups |
|
|
; diced canned |
|
|
; tomatoes with |
|
|
; juices |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried thyme |
| 1/4 |
ts |
Sugar |
| 12 |
oz |
Penne; rigatoni or fusilli |
|
|
; pasta |
| 6 |
oz |
Arugula; (about 6 bunches), |
|
|
; tough stems |
|
|
; trimmed, leaves |
|
|
; coarsely chopped |
| 3/4 |
c |
Freshly grated Pecorino Romano cheese |
INSTRUCTIONS
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.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 640 Calories (kcal); 33g Total Fat; (41% calories from fat);
17g Protein; 87g Carbohydrate; 0mg Cholesterol; 164mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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