| | Pasta Rosa - Verde 8 ounce package of dried cut ziti or mostaccioli
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon of olive oil
4 to 6 medium tomatoes, seeded and coarsely chopped
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of crushed red pepper (optional)
3 cups of arugula, watercress and or spinach, coarsely chopped
1/4 cup of pine nuts or slivered almonds, toasted
2 tablespoons of crumbled Gorgonzola or other blue cheese |
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Cook the pasta according to the package directions. Drain and keep warm. Meanwhile, for the sauce, in a large skillet cook the onion and garlic in hot live oil over medium heat until the onion is tender. Add the tomatoes, salt, black pepper and if desired red pepper. Cook and stir over medium high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in the arugula, watercress and or spinach. Heat just until the greens are wilted. Arrange the pasta in individual serving bowls. Spoon the sauce over the pasta. Sprinkle with toasted pine nuts or almonds and Gorgonzola or other blue cheese. Makes 4 servings Italian Cookbooks |
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