2 cloves garlic, minced
1 Tbsp. olive oil
4 roma tomatoes, chopped
1/2 tsp. anchovy paste
2 cups arugula, coarsely chopped
1 1/2 cups dried pasta, such as penne
Saute garlic in olive oil until fragrant. Add tomatoes and simmer until tomatoes break down, but sauce is still chunky. Season with salt and pepper.
Meanwhile, cook penne in boiling water until al dente.
Drain pasta and toss with tomato sauce and arugula.
Makes 2 main servings or 4 first course servings