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    Servings: Not specified

    Directions

    1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. 2. 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. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.

    Ingredients
    • 3. Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.
    • Salt
    • 1 pound penne
    • 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
    • 2 garlic cloves, finely chopped
    • 1 small onion, finely chopped
    • 1/2 cup soft sun-dried tomatoes, chopped
    • 1/2 to 3/4 cup dry red wine
    • One 28-ounce can crushed tomatoes
    • 1/2 cup heavy cream (eyeball it)
    • Freshly ground pepper
    • 1 cup arugula, coarsely chopped
    • 1 cup fresh basil, torn or shredded (about 20 leaves)
    • Grated Asiago cheese, to pass around the table

    Parsed from recipe text (no separate ingredient records).
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