Penne with Arugula in a Light Tomato Sauce

Penne with Arugula in a Light Tomato Sauce

12 oz. whole wheat penne
1 oz. pancetta, chopped
extra-virgin olive oil, for drizzling
2 tablespoons tomato paste
salt and black pepper
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon capers
2 cups arugula, chopped
3 cloves garlic, chopped
1 cup parmesan cheese, grated

Cook penne until al dente. Save about 1/2 cup of the water.

Meanwhile, in a small pot, cook pancetta until crispy (but not burned).

Simmer garlic in the water over medium heat, and add turmeric, salt, black pepper, onion powder, marjoram, thyme, and oregano. Cook until garlic is tender. Then, add the tomato paste, mix, and simmer until the sauce is thick. Then, add the sauce and pancetta to the pasta. Next, add the arugula and capers, and toss. Serve individual portions with drizzled olive oil and parmesan cheese.

Serves approximately 4.