Whole Wheat Pasta Arrabbiata With Arugula

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• salt
• 1 lb whole wheat penne rigate or 1 lb gemelli pasta
• 1/4 cup extra virgin olive oil (evoo)
• 1 small red onion, finely chopped
• 4 garlic cloves, grated
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon balsamic vinegar
• 1 (28 ounce) can diced fire-roasted tomatoes
• black pepper
• 1 cup grated pecorino romano cheese
• 4 cups arugula, coarsely chopped

Recipe

• 1 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.
• 2 while the pasta is working, in a deep skillet, heat the evoo, 4 turns of the pan, over medium heat.
• 3 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.
• 4 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.