Pasta with Tomatoes and Arugula

2 cloves garlic, minced
1 Tbsp. olive oil
4 roma tomatoes, chopped
1/2 tsp. anchovy paste
2 cups arugula, coarsely chopped
Salt, pepper
1 1/2 cups dried pasta, such as penne

Saute garlic in olive oil until fragrant. Add tomatoes and simmer until tomatoes break down, but sauce is still chunky. Season with salt and pepper.
Meanwhile, cook penne in boiling water until al dente.
Drain pasta and toss with tomato sauce and arugula.

Makes 2 main servings or 4 first course servings

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