Excellent when you've got tons of fresh garden tomatoes to use. Such a fresh, delicious meal.
Fresh Tomato and Arugula Pasta Better Homes & Gardens
2 2/3 c dried ziti (8oz)
1 med onion, minced
2 cloves garlic, minced
1 T olive oil
3 c coarsely chopped, seeded tomato (6 medium)
1/8 to 1/4 t crushed red pepper (opt, but we loved it)
4 c arugula and/or spinach, coarsely chopped
1/4 c pine nuts or slivered almonds, toasted
1/4 c crumbled Gorgonzola cheese or Parmesan cheese (1oz) (we loved the Gorgonzola)
Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Add tomato, 1/2 t salt, 1/4 t black pepper, and, if desired, crushed red pepper. Cook and stir over medium-high heat about 2 mins or until tomato is warm and releases some of its juices. Stir in arugula; heat just until greens wilt. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. (You can also add chopped deli-roasted chicken to the tomato mixture along with arugula.) Start to Finish: 30 min, Makes: 4 servings
