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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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