Rigatoni with Tomatoes and Arugula

Number of servings : 4-6 Prep time: 10 minutes Cooking time: 30 minutes Type of meal : | Main Courses

Number of servings : 4-6

Prep time: 10 minutes

Cooking time: 30 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

450 g (1 lb) rigatoni
75 ml (1/3 cup) olive oil
4 cloves garlic, crushed
2.5 ml (1/2 tsp) hot pepper flakes
10 ml (2 tsp) dried oregano
1 can, 796 ml (28 oz) Italian plum tomatoes, diced
225 g (1/2 lb) arugula, rinsed and spun dry
Salt and freshly ground pepper, to taste
250 ml (1 cup / 120 g) Parmesan, grated  

Directions

  1. In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside.
  2. In a large pot, heat the oil. Add the garlic and hot pepper and cook until lightly browned.
  3. Add the tomatoes and oregano and simmer, uncovered, for 25 minutes, stirring frequently.
  4. Add the arugula and season to taste with salt and pepper. Cook 1 or 2 minutes.
  5. Add the pasta and reheat, tossing well to coat with sauce.
  6. Transfer to a heated serving bowl and sprinkle with cheese.

Nutritional information:

Rigatoni with Tomatoes and Arugula
Rigatoni with Tomatoes and Arugula