- 12 ounces penne or other tubular pasta
- 3 tablespoons olive oil (preferably extra-virgin)
- 8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped
- 2 tablespoons chopped fresh basil or 2 teaspoons dried
- 2 garlic cloves, pressed
- 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
- 1 pound tomatoes, cored, cut into wedges
- 3 bunches arugula, stems trimmed (about 2 cups packed)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes.
- Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl; serve.