Pasta with Arugula and Plum Tomatoes

• 3 tablespoons olive oil
• 4 large garlic cloves, chopped
• 1 cup half and half
• 3/4 cup canned low-salt chicken broth
• 3 large bunches arugula, coarsely chopped
• 1/2 teaspoon dried crushed red pepper
• 1 1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)
• 1 pound gemelli, penne or fusilli pasta, freshly cooked
• 1 cup grated Parmesan cheese

1. Heat oil in heavy large pot over medium-high heat.
2. Add garlic and stir until fragrant, about 30 seconds.
3. Add half and half and broth and boil until slightly thickened, about 5 minutes.
4. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute.
5. Add tomatoes; cook until tomatoes soften, about 2 minutes.
6. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes.
7. Season mixture with salt and pepper.
8. Transfer pasta to large bowl.
9. Sprinkle with remaining 1/2 cup cheese.

olive oil, garlic, chicken broth, bunches arugula, red pepper, tomatoes, gemelli, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-arugula-and-plum-tomatoes-103787 (may not work)