Tomato Butter Sauce Pasta with Arugula
Fusilli pasta in a creamy and rich tomato butter sauce, topped with fresh arugula, lots of Parmesan cheese and pine nuts - a comforting, 20 minutes weeknight dinner.
Ingredients
- ½ lb fusilli pasta
- 2 tbsp olive oil extra virgin
- 1 large onion diced
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 1 pinch granulated sugar
- 1 (14 oz) can diced tomatoes
- 4 tbsp unsalted butter cubed
- ⅓ cup Parmesan cheese grated
- 2 handfuls arugula
- salt
- freshly ground black pepper
- 2 tbsp pine nuts for serving
- Parmesan cheese shaved, for serving
Instructions
- Bring water to a boil in a large pot. Heavily season the boiling water with salt and add pasta, stirring occasionally. Cook according to package instructions.
- While the water is boiling start the sauce. Add olive oil and diced onions to a large skillet over medium-high heat and cook until soft and translucent, about 5-7 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute. Add diced tomatoes, turn the heat to low and simmer for 10 minutes, stirring occasionally. Add a pinch of sugar to balance the acidity of the tomatoes.
- Stir in butter cubes, then add the parmesan.
- Reserve some pasta water, drain the pasta and add them to the sauce. Stir to combine.
- Add pasta water to the sauce to thin it if necessary. Stir in arugula right before serving and toss to coat. Taste for seasoning.
- Serve with shaved Parmesan cheese, freshly ground black pepper and pine nuts.