Arugula Pasta with Tomato Butter Sauce
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 5 servings 1x
- 1/2 to 1 pound pasta (use less or more depending on how saucy you like the pasta. Photographed in this post is 1 pound of pasta. I used rigatoni)
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 2 cups canned tomatoes, pureed (either use crushed tomatoes that are already pureed, or blend a can of whole or diced tomatoes until they are smooth)
- 4 tablespoons butter, sliced into several pieces
- 1/4 cup fresh grated parmesan cheese
- A few big handfuls of arugula (exact amount will depend on preference)
- Bring a pot of SALTED (it should taste like the ocean) water to a boil. When boiling, add your pasta and cook according to package instructions
- Meanwhile, saute your onion and garlic in a large skillet over medium high heat with little bit of olive oil until the onions have softened. Season with salt and pepper
- Add your tomato puree to the onions and garlic, season with salt and pepper, and bring to a simmer
- Simmer for 10 minutes, stirring often
- When the 10 minutes are up, stir in your butter and parmesan cheese. Season to taste with salt and pepper
- Remove from the heat, add your pasta and arugula, and stir to combine
