Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1/4 ts Sugar
1 md Onion, chopped 12 oz Pasta (penne, rigatoni, or
4 Garlic cloves, minced -fusilli)
3 1/2 lb Tomatoes, peeled, seeded, 6 oz Arugula leaves, coarsely
-chopped OR 3 cups canned -chopped
-tomatoes with juices. 3/4 c Pecorino Romano cheese,
1 ts Oregano, dried -freshly grated
1 ts Thyme, dried

Heat oil in large non-stick skillet over medium heat. Add onion and
saute until tender, about 5 minutes. Add garlic and saute about 1
minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until
mixture thickens, stirring frequently, about 20 minutes. Season with
salt pepper to taste.

Cook pasta in boiling water until al dente. Add arugula and cook until
wilted about 1 minute. Drain. Add pasta and arugula to sauce and toss
to coat well. Divide among plates and top with grated Romano.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage
of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-06-95

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