Ingredients:
- Salt
- 1 pound whole wheat penne rigate or gemelli pasta
- 1/4 cup extra-virgin olive oil (EVOO)
- 1 small red onion, finely chopped
- 4 cloves garlic, grated
- 1 teaspoon crushed red pepper
- 1 tablespoon balsamic vinegar
- One 28-ounce can diced fire-roasted tomatoes
- Black pepper
- 1 cup grated pecorino-romano cheese
- 4 cups arugula, coarsely chopped
Directions:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
- While the pasta is working, in a deep skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes. Stir in the vinegar, then the tomatoes. Season to taste with salt and black pepper and simmer over low heat for 10 minutes.
- Add the pasta and reserved pasta cooking water to the skillet and toss for 1 minute. Add the cheese, then toss in the arugula and cook until wilted, 1 minute longer.
Whole Wheat Pasta Arrabbiata with Arugula Recipe - Every Day with Rachael Ray
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