Penne With Two-Tomato Sauce

Ingredients

• salt
• 1 lb penne
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves (finely chopped)
• 1 small onion (finely chopped)
• 12 cup sun-dried tomato (chopped)
• 12-34 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 12 cup heavy cream (eyeball it)
• fresh ground pepper
• 1 cup arugula (coarsely chopped)
• 1 cup fresh basil (torn or shredded
• about 20 leaves)
• asiago cheese (optional)

Instructions

1. Bring a large pot of water to a boil.
2. Salt the water, add the pasta and cook until al dente.
3. 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 sundried tomatoes and cook for 7 to 8 minutes, stirring occasionally.
4. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes.
5. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream.
6. Season the sauce with salt and pepper.
7. Drain the pasta and toss with the tomato sauce until coated.
8. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil.
9. Pass around the cheese at the table.