Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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4 garlic cloves, minced
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3 1/2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/4 teaspoon sugar
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12 ounces rigatoni pasta or 12 ounces fusilli
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6 ounces arugula, tough stems trimmed, leaves coarsely chopped
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3/4 cup freshly grated pecorino romano cheese
Instructions
- Heat oil in large nonstick skillet over medium heat.
- Add onion and sauté until tender, about 5 minutes.
- Add garlic and sauté 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.