Pasta With Tomatoes And Arugula

• 6 ounces Vidalia or other sweet onion
• 1 tablespoon olive oil
• 3 medium-large, ripe field tomatoes
• 2 bunches arugula (1 1/4 cups)
• 12 ounces penne, fusilli, rigatoni or similar pasta
• 18 teaspoon salt, optional
• Freshly ground black pepper

1. For the pasta, bring water to a boil in a covered pot.
2. Chop onion finely and saute in oil in nonstick pan until very soft.
3. Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
4. Wash, trim and dry the arugula and chop coarsely.
5. Cook pasta according to package directions.
6. Stir onion and arugula into the tomatoes.
7. When pasta is cooked, drain and mix well with the tomato mixture.
8. Season with salt and pepper.

vidalia, olive oil, tomatoes, arugula, penne, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/12022 (may not work)