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Epicurious

Farfalle with Sun-Dried Tomatoes and Arugula

4.1

(17)

Toasted baguette slices and some baby greens tossed with marinated artichoke hearts are a wonderful accompaniment to the pasta. (For extra flavor, you can spread the baguette slices with olive paste before servings.)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    2 Servings; Can be doubled

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

Preparation

  1. Step 1

    Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Transfer pasta to plates. Sprinkle with remaining cheese and serve.

TagsPastaFarfalleSun-Dried TomatoTomatoVegetableArugulaLeafy GreensStarterDinnerNut FreeVegetarian30 Minutes or LessSauteBon Appétit
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