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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. | 2. While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sundried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper. | 3. Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
penne	1			35.7204	4.7627	1.6159	1.1340000000000001
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	2		chopped	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
sun tomato	1/2	cup	sun-dried chopped	-	-	-	-
red wine	1/2 - 3/4	cup		-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
pepper			ground	-	-	-	-
arugula	1	cup	chopped	5.0	0.73	0.516	0.132
basil	1	cup	shredded	5.52	0.636	0.7559999999999999	0.1536
asiago cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.