Simple Tomato Penne with Arugula
One of my favourite recipes ever. Whole-wheat penne, juicy grape tomatoes slow-cooked in olive oil, garlic,and a splash of balsamic vinegar. Finished with arugula and a healthy dose of parmesan.
Servings 2 servings
Ingredients
- 8 oz penne I used whole-wheat, but GF or white pasta will can be used as well.
- 3 tbsp olive oil divided
- 1 pint grape tomatoes
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp onion powder
- ¼ tsp chilli flakes optional
- ¼ cup tomato sauce
- 1 tbsp balsamic vinegar
- 3 tbsp reserved pasta water
- 2 cups arugula
- ½ tsp salt
- cracked pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Once warm, add minced garlic, onion powder, dried herbs, tomatoes and a pinch of salt. Cover and let cook for about 10-15 minutes, or until tomatoes have softened and started to burst open.
- Meanwhile, while tomatoes cook prepare pasta according to the package directions. Once finished, set aside with reserved pasta water.
- Once the tomatoes are done, lower the heat to a gentle simmer and add the tomato sauce, balsamic vinegar, and reserved pasta water. Mix well and let everything thicken.
- Add the cooked penne to the skillet and toss to coat. Adjust seasonings as necessary.
- Divide into two bowls, top with parmesan, a handful of arugula, a light drizzle of olive oil and a pinch of salt and pepper to taste.
- Serve immediately.
Notes
Make it vegan: Simply omit the parmesan.
Storage: This recipe keeps well in the fridge for up to 3 days