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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Ingredients

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Directions

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  • 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.

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  • 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; 12 g total fat; 4 g saturated fat; 16 mg cholesterol; 321 mg sodium. 70 g carbohydrates; 6 g fiber; 16 g protein;

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