Penne with Tomato Sauce, Arugula and Parmesan
Bobby Flay (Serves 4)
1/2 pound of penne
(reserve pasta water)
1/2 onion, finely diced
2 cloves garlic, minced
15 oz can of diced tomatoes
Sugar, if desired
1/4 tsp red pepper flakes
Couple of handfuls of baby arugula
Fresh basil leaves, torn
1/2 cup grated parmesan
Salt and pepper
Bring water for pasta to boil in a large pot and salt water. Stir in pasta, cover and bring to boil. Cook until just slightly under al dente (about 8 minutes), since it will finish cooking in the sauce. Remove 1/2 cup of the pasta water and reserve. Drain the pasta well. Set aside.
To make tomato sauce, heat oil over medium-high heat in a large high-sided pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the tomatoes and half of the reserved water and bring to a simmer, cook for 15 minutes and then gently crush the tomatoes with a potato masher until slightly smooth. Taste for seasoning and add sugar if needed. Add the red pepper flakes and continue cooking until thickened, about 25-30 minutes longer, stirring occasionally. Season the sauce with salt and pepper.
Add the drained pasta to the sauce and toss to coat evenly. Stir in some of the reserved pasta water if needed, and 1/2 of the cheese.
Toss in a couple handfuls of the arugula (about 2 ounces) and herbs.
Serve with garlic bread and sprinkle with extra parmesan. This was very good, and good for you! It's even better the next day!