Arugula Pasta with Tomato Butter Sauce


  • 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)


  1. 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
  2. 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
  3. Add your tomato puree to the onions and garlic, season with salt and pepper, and bring to a simmer
  4. Simmer for 10 minutes, stirring often
  5. When the 10 minutes are up, stir in your butter and parmesan cheese. Season to taste with salt and pepper
  6. Remove from the heat, add your pasta and arugula, and stir to combine