Penne With Two-Tomato Sauce

1. 1

   Bring a large pot of water to a boil.

2. 2

   Salt the water, add the pasta and cook until al dente.

3. 3

   While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sundried tomatoes and cook for 7 to 8 minutes, stirring occasionally.

4. 4

   Add the wine and reduce for 1 minute, then stir in the crushed tomatoes.

5. 5

   When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream.

6. 6

   Season the sauce with salt and pepper.

7. 7

   Drain the pasta and toss with the tomato sauce until coated.

8. 8

   Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil.

9. 9

   Pass around the cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.