Penne with Two-Tomato Sauce

Recipe courtesy of CNJ110505

Ingredients:

Salt

1 pound penne

2 tablespoons extra virgin olive oil (EVOO) 2 turns of the pan.

2 garlic cloves, finely chopped

1 small onion, finely chopped

½ cup soft sun-dried tomatoes, chopped

½ - ¾ cup dry red wine

28 oz. can crushed tomatoes

½ cup heavy cream (eyeball it)

Freshly ground pepper

1cup arugula, coarsely chopped

1cup fresh basil, torn or shredded (about 20 leaves)

Grated Asiago cheese, to pass around the table

Directions:

~Bring a large pit of water to a boil. Salt the water, add the pasta. Cook until al dente.

~ While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sun-dried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.

~ Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.