- 2 tablespoons extravirgin olive oil
- ½ medium yellow onion, chopped
- 1 16-ounce can imported Italian tomatoes
- Salt and freshly ground black pepper
- 1 bunch arugula (see note)
- ½ pound grated pecorino Romano cheese
- 1 pound linguine or spaghettini or other thin pasta
- 1 tablespoon salt
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
491 calories; 16 grams fat; 7 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 23 grams protein; 39 milligrams cholesterol; 1806 milligrams sodium
- Over medium heat, saute the chopped onion in the olive oil until onion is just golden brown. Remove from heat and add the tomatoes, juice and all. Crush the tomatoes slightly with a fork. Return to low heat and simmer until the sauce has thickened. Taste for seasoning and add salt and freshly ground black pepper if desired.
- While the sauce is cooking, wash and dry the arugula, discarding thick stems. Cut into thin ribbons and set aside.
- Bring 4 quarts of water to a rolling boil. Add salt if desired and when water reboils, add pasta. Stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil.
- When pasta is done, drain quickly and turn into a warm serving bowl. Remove sauce from fire and add the arugola, stirring to mix well. Pour sauce over pasta and sprinkle with half the pecorino cheese. Serve immediately, passing the rest of the cheese separately.
- Mr. Giovanetti explains that arugula (or rughetta) grows wild in the fields around Rome and it has the pungent, wild taste desired in this recipe. If you wish, you may substitute fresh basil, which will, of course, give an entirely different flavor. ”Alla checca” is a dialect expression referring to the use of raw vegetables, arugula or basil in the sauce.