- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 1/2 pounds tomatoes, peeled, seeded, chopped, or 3 cups diced canned tomatoes with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon sugar
- 12 ounces penne, rigatoni or fusilli pasta
- 6 ounces arugula (about 6 bunches), tough stems trimmed, leaves scoarsely chopped
- 3/4 cup freshly grated Pecorino Romano cheese
- Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.