June 19, 2012
Penne with Sun-dried Tomatoes and Arugula
Yet another reason to lament the folding of Gourmet magazine (for other reasons see here, here and here).
This particular recipe is from the May 2009 issue in the section on quick weeknight dinners. And as promised, it came together quickly, was satisfying and surprisingly delicious. I followed the recipe as written, except I never make a pound of pasta when a recipe calls for it; a pound can easily feed six people and that is just too many leftovers for MM and me. I used about 1/2 to 2/3 of a pound of penne and it still made four servings.
One last thing, I know I have mentioned this before, but I am always pleasantly surprised/reminded how perfectly De Cecco pasta cooks. Its al dente is textbook tender. And a bonus for leftovers, it reheats well too. It doesn't fall apart like some other brands.