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Ingredients

• Salt
• 1 pound penne rigate
• 2 pints grape tomatoes
• 8-10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
• 3-4 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• Freshly ground black pepper
• 4 tenderloin steaks, about 1 1/4-inch thick
• 2 scallions, whites and greens
• 8-10 fresh sage leaves
• A handful of flat leaf parsley
• 1 cup Gorgonzola cheese crumbles
• 1 cup grated Parmigiano Reggiano cheese (a few generous handfuls)
• 1 cup basil leaves (about 20), torn or shredded
• 2 cups coarsely chopped arugula

Description

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Rachael Ray