Penne Mediterranean With Arugala And Parmesan

• 1/3 cup Bertolli Extra Virgin Olive Oil
• 1 Large, sweet onion(such as Texas or Vidalia) chopped.
• 6 garlic cloves, minced
• 1 tablespoon basil
• 1 teaspoon oregano
• 1 teapoon red pepper flakes
• 1 cup of white wine(chardonney)
• 1 15 0z. can diced tomatoes in balsamic vinegar
• I jar Bertolli Mediterranean Olive pasta sauce.
• Fresh ground pepper
• Kosher salt to taste
• half of a bag(or more) of arugula coarsley chopped.
• 1 lb box of Penne Pasta, cooked
• Fresh shaved parmesan

1. Heat olive oil in a large saute pan until hot, but not smoking,
2. over medium heat.
3. Add chopped onion, minced garlic with basil, oregano, and red pepper flakes and saute until onions are soft but not brown. Add wine stirring for approx. 3-4 minutes. Stir in can of diced tomatoes and jar of Bertolli Pasta Sauce. Put heat on low simmer for approx. 20-30 minutes. Sir in chopped arugula and season to taste with salt and pepper. Place cooked Penne pasta in a large pasta bowl and pour over sauce. Toss sauce with pasta. Add fresh shaved parmesan to top and serve with additional shredded parmesan cheese.

olive oil, garlic, basil, oregano, red pepper, white, tomatoes, i, fresh ground pepper, kosher salt, bagor, pasta, fresh shaved parmesan

Taken from www.epicurious.com/recipes/member/views/penne-mediterranean-with-arugala-and-parmesan-1200459 (may not work)