Whole Wheat Pasta Arrabbiata with Arugula

Whole Wheat Pasta Arrabbiata with Arugula (Adapted from Rachael Ray)

16 ounces whole wheat penne pasta
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
28 ounce can fire-roasted diced tomatoes
salt and fresh ground black pepper
1 cup fresh grated pecorino-romano cheese
4 cups arugula, coarsely chopped

In a large pot of boiling salted water, stir in pasta and cook until al dente. Reserve a ladeleful of cooking water then drain the pasta well.

As the pasta cooks, heat oil in a large skillet over medium heat. Add the onion, garlic and crushed red pepper - cook until softened, about 5 minutes. Stir in the vinegar. Add the tomatoes and stir to combine - season to taste with salt and black pepper. Reduce heat to low and simmer for 10 minutes.

Add the cooked pasta and reserved cooking water to the skillet and toss mixture together for about 1 minute. Add the cheese and arugula - toss well and cook for about 1 minute.

Makes 4 to 6 servings.

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