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- Pasta con Pomodori e Arugula
- (Pasta with Arugula and Plum Tomatoes)
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- Ingredients:
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- 3 tablespoons extra virgin olive oil
4 large garlic cloves, chopped
1 cup half and half
3/4 cup chicken broth
3 large bunches Arugula, coarsely chopped
1/2 teaspoon dried crushed red pepper
1 and 1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)
1 pound Penne or Fusilli pasta, freshly cooked
1 cup grated Parmesan cheese
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- Directions:
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- Heat olive oil in heavy large pot over medium-high heat.
Add garlic and stir until fragrant, about 30 seconds.
Add half and half and broth and boil until slightly thickened, about 5 minutes.
Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute.
Add tomatoes; cook until tomatoes soften, about 2 minutes.
Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes.
Season mixture with salt and pepper.
Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese. Makes 4 to 6 servings.
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- That's it!
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