fresh tomato and arugula pasta

This dish is made possible by summer kismet, and is even more wonderful because it is so fast and easy.
Just as the tomatoes come on in my garden, I find myself wondering what in the world to do with the arugula before it goes to bolt. This yumminess is the answer.
Though it is hardly summer here anymore, we enjoyed this little number this week after we cleaned out the garden and found we still had some arugula. Though it was a bit more ribby than usual, it was still oh, so delicious.


1 large onion, diced
2 cups arugula, tightly packed, ribs removed if desired
3 large tomatoes, coarsely chopped
       If you wish, you can skin and seed them. Or you can "chop" them in a food processor.
1/2 cup Gorgonzola cheese, crumbled - seriously. it makes the dish what it is.
toasted pine nuts or walnuts 
whole-wheat pasta
cooking oil
salt and pepper to taste

Cook onion with some freshly ground pepper over medium heat until onion is browned - about 15 minutes.

Put pasta on to cook.

Add tomatoes to onions and cook until tomatoes give up much of their juice. Add arugula and stir. Cook until the leaves wilt.

Serve over pasta and sprinkle with Gorgonzola crumbles and nuts. Add salt to taste.