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Ingredients

• 2   potatoes (about 12 ounces), peeled and cut into 1-inch cubes
• 8 ounces  dried farfalle or mafalda pasta
• 3 cloves  garlic, minced
• 1 teaspoon  anchovy paste
• 2 tablespoons  olive oil
• 1 28-ounce can  Italian-style whole peeled tomatoes in puree, coarsely chopped
• 1 teaspoon  packed brown sugar
• 1/2 cup  shaved pecorino Romano cheese (2 ounces)
•   Salt and ground black pepper
• 2 cups  arugula leaves

Description

Thanks To A Zippy Anchovy Paste And Peppery Arugula, Pasta And Potatoes Combine For A Fast, Easy And Super Flavorful Recipe.

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