Pasta with Arugula, fresh basil and tomatoes

Ingredients

Dried pasta (about 50 cents’ worth of pasta for two people)

2 ripe fresh tomatoes, diced

1 small red or white onion, diced

2 garlic cloves, minced

2 large handfuls of fresh arugula

¼ cup grated parmesan

¼ cup grated cheddar

8 fresh basil leaves

Extra virgin olive oil

1 tablespoon sugar

1 small fresh cayenne pepper or chili flakes (adjust to taste)

Salt and pepper

Preparation

Bring a large pot of water to a boil and add a generous handful of salt. The water should be well salted—this is key to flavorful pasta. While the water heats, prep the ingredients: dice the tomatoes and onion, mince the garlic and chili pepper.

In a large pan, heat a good amount of olive oil over medium heat. Add the diced onion and cook until translucent but not browned. Then, add the tomatoes and chili, season with salt and pepper, and stir in the sugar. Let everything simmer for a few minutes until the tomatoes soften while still maintaining some texture.

Cook the pasta until al dente. Drain without rinsing, keeping a small amount of pasta water, and add the pasta directly into the pan with the tomatoes. Gently toss to coat the pasta with the sauce.

Add the parmesan, arugula, and cheddar, stirring until everything combines into a slightly creamy texture. Serve immediately with a drizzle of olive oil, fresh basil, grated parmesan, and a sprinkle of cracked black pepper.

A simple, flavorful, and perfectly balanced dish.