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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 6 ounces farfalle (butterfly- or bow-tie-shaped pasta)
- 1/2 cup chopped drained oil-packed sun-dried tomatoes (about one 7-1/2-ounce jar)
- 1 tablespoon oil reserved
- 1 large garlic clove, chopped
- 2/3 cup dry white wine
- 4 cups coarsely chopped arugula (about 4 large bunches)
- 6 tablespoons grated Parmesan cheese
Method
- Cook pasta in pot of boiling salted water until just tender but still firm to bite.
- Drain well; reserve 1/4 cup cooking liquid.
- Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat.
- Add garlic and stir until fragrant, about 30 seconds.
- Add chopped tomatoes and white wine.
- Boil until wine is reduced slightly, about 3 minutes.
- Add arugula; toss until wilted, about 1 minute.
- Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet.
- Toss until well blended.
- Moisten pasta with reserved cooking liquid, if desired.
- Season pasta to taste with salt and pepper.
- Transfer pasta to plates.
- Sprinkle with remaining cheese and serve.
