Ingredients
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8 ounces dry penne pasta or 8 ounces ziti pasta
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1 medium onion, thinly sliced
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2 garlic cloves, smashed
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1 tablespoon olive oil
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4 -6 medium tomatoes, seeded and coarsely chopped, about 3 cups
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon crushed red pepper flakes
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3 cups watercress or 3 cups spinach, coarsely chopped
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1/4 cup pine nuts or 1/4 cup slivered almonds, toasted
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2 tablespoons crumbled gorgonzola or 2 tablespoons other blue cheese
Instructions
- Cook pasta according to package directions, drain.
- Cover and keep warm.
- Meanwhile, cook onion and garlic in hot olive oil in a large frypan over medium heat till onion is tender.
- Add tomato, salt, black pepper and if desired crushed red pepper.
- Cook and stir over medium high heat about 2 minutes or till the tomatoes are warm and release some of their juices.
- Stir arugula, watercress, or spinach, and heat just till greens are wilted.
- To serve, divide pasta among individual serving bowls.
- Top with tomato mixture.
- Sprinkle with toasted pine nuts or almonds and the cheese.