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Pasta with Arugula and Plum Tomatoes
Pasta with Arugula and Plum Tomatoes
(Pasta con Pomodori e Arugula)
 
 
Ingredients:
 
3 tablespoons extra virgin olive oil
4 large garlic cloves, chopped
1 cup half and half
3/4 cup chicken broth
3 large bunches Arugula, coarsely chopped
1/2 teaspoon dried crushed red pepper
1 and 1/2 lbs plum tomatoes, chopped (about 3 and 1/2 cups)
1 lb Penne or Fusilli pasta, freshly cooked
1 cup grated Parmigiano cheese
 
Directions:
 
Heat olive oil in heavy large pot over medium-high heat.

Add garlic and stir until fragrant, about 30 seconds.

Add half and half and broth and boil until slightly thickened, about 5 minutes.

Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute.

Add tomatoes; cook until tomatoes soften, about 2 minutes.

Add pasta and 1/2 cup Parmigiano cheese; toss until sauce coats pasta, about 2 minutes.

Season mixture with salt and pepper.

Transfer pasta to large bowl.
 
Sprinkle with remaining 1/2 cup cheese. Makes 4 to 6 servings.
 
That's it!
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