Thanks to a zippy anchovy paste and peppery arugula, pasta and potatoes combine for a fast, easy and super flavorful recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Yield:
4 main-dish or 8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, bring a large amount of lightly salted water to boiling; add potatoes. Return to boiling; add pasta. Cook, uncovered, about 12 minutes or until potatoes and pasta are tender; drain.

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  • Meanwhile, in a large skillet, cook garlic and anchovy paste in hot olive oil about 1 minute or until garlic is tender. Add undrained tomatoes and the brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in half of the cheese. Season to taste with salt and pepper.

  • Divide arugula leaves among serving plates. Top with pasta mixture then tomato sauce. Sprinkle with remaining cheese. Makes 4 main-dish or 8 side-dish servings.

Nutrition Facts

448 calories; fat 12g; cholesterol 16mg; saturated fat 4g; carbohydrates 70g; insoluble fiber 6g; protein 16g; sodium 321mg.
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