Whole Wheat Pasta Arrabiatta With Fire-Roasted Tomatoes And Arugula

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
754
FAT
120%
CHOL
73%
SOD
31%

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Ingredients for 4 servings

Salt

1 pound penne or gemelli whole wheat pasta

1/4 cup extra virgin olive oil (EVOO)

4 cloves garlic, grated

1 teaspoon crushed red pepper flakes

1 small red onion, finely chopped

1 tablespoon aged balsamic vinegar

1 can diced fire-roasted tomatoes (28 ounces)

Salt and pepper

4 cups arugula, coarsely chopped

1 cup Pecorino Romano cheese

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