Ingredients
- Salt
- 1 pound penne or gemelli whole wheat pasta
- 1/4 cup extra virgin olive oil (EVOO)
- 4 cloves garlic, grated
- 1 teaspoon crushed red pepper flakes
- 1 small red onion, finely chopped
- 1 tablespoon aged balsamic vinegar
- 1 can diced fire-roasted tomatoes (28 ounces)
- Salt and pepper
- 4 cups arugula, coarsely chopped
- 1 cup Pecorino Romano cheese
Description
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Rachael Ray
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