The English Post

Pasta with tomatoes and aragula sauce

Written by Veronica Lavenia

Pasta with tomatoes and aragula sauce is a delicious combo.

Ideal to prepare with fresh seasonal tomatoes, it is also delicious with the (organic) tomato sauce.

Few ingredients (the key to true Italian cuisine) but of quality.

First of all pasta. This recipe is prepared with wholemeal pasta (which holds the sauce). Remember that the true Italian pasta is made only with durum wheat (and if it is made with real durum wheat, preferably organic, the cooking water must remain clear).

Prefer organic tomato sauce with tomato as its first and possibly only ingredient. In Italy, tomato sauces for sale are high quality. I prefer the organic ones because they have no other ingredients than tomatoes. Non-organic preserves have citric acid as a corrector of acidity. In any case, no more than two ingredients by law (for basic tomato sauce). Some preserves sold abroad are prepared with some unhealthy ingredients such as sugar that make the taste unnatural.

The aragula/rocket, so rich in vitamins and nutrients, gives that unmistakable taste to a simple dish but if prepared with quality ingredients it becomes rich in taste and nourishment.


PH Veronica Lavenia


Pasta with tomatoes and aragula sauce: Ingredients

Serves 2

160 g (5 oz) whole wheat short dry pasta

Pinch of sea salt

3 tbsp Extra virgin olive oil

1 onion, chopped

250 g (9 oz) tomato sauce, organic

1 tsp brown sugar

1 bunch of rocket/aragula

Pasta with tomatoes and aragula sauce: Method

  1. Cook the pasta al dente in boiling salted water.
  2. In a saucepan, pour 2 tablespoons of oil and the onion. Once the onion is golden, add the tomato sauce, the sugar (to remove the acidity of the tomato) and cook for a thick sauce. Almost at the end of cooking, add the salt.
  3. Clean the rocket and chop coarsely. Add it to the tomato sauce and stir over a low heat.
  4. Season the pasta with the sauce and serve immediately.

© Ph. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.