La Bandiera(Italian Flag Pasta)

La Bandiera(Italian Flag Pasta)
Serves 4 as a main-dish or 8 as a side

This impressive quick and easy is all about the sauce. If you want to make this dish you must not be afraid of anchovy paste or a pasta shape that's a cross between macaroni and wide noodles. Stick to the recipe – you won’t be sorry.


2 potatoes (about 12 oz), peeled and cut into 1-inch cubes
8 oz dried farfalle or mafalda pasta
3 cloves garlic, minced
1 tsp anchovy paste
2 Tbsp olive oil
1 28-oz can Italian-style chopped tomatoes in puree
1 tzp packed brown sugar
1/2 cup shaved pecorino Romano cheese(2 oz)
Salt and ground black pepper
2 cups arugula leaves

In a 4-quart Dutch oven, bring a large amount of lightly salted water to boiling; add potatoes. Return to boiling; add pasta. Cook, uncovered, about 12 minutes or until potatoes and pasta are tender; drain.

Meanwhile, in a large skillet, cook garlic and anchovy paste in hot olive oil about 1 minute or until garlic is tender. Add undrained tomatoes and the brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in half of the cheese. Season to taste with salt and pepper.

Divide arugula leaves among serving plates. Top with pasta mixture then tomato sauce. Sprinkle with remaining cheese.