Farfalle with Sun-Dried Tomatoes and Arugula

Mario Batali’s recipe and my home-grown sun-dried tomatoes and garlic – a very happy combination.

I am on the plane coming home today, so here is another dish I made before I left. As always with Mario Batali’s recipes, this has great flavor. An added plus is that the whole dish came together in the time it took to boil the water and cook the pasta.

I am usually not a big arugula fan, but it works so well in this dish. Our only addition was the sprinkling of parmigiano reggiano on the finished dish. In our house, it seems that pasta is not pasta until it gets a sprinkling of either parmigiano reggiano or feta.

Farfalle with Sun-Dried Tomatoes and Arugula

By Mario Batali

1/4 cup extra virgin olive oil

6 garlic cloves, thinly sliced (from the garden)

10 oil-packed sun-dried tomato halves, thinly sliced (from the garden)

1/4 cup dry white wine

2 tablespoons salt

1 1/2 pounds farfalle pasta

4 cups (about 5 ounces) baby arugula, trimmed

Directions

Bring 8 quarts of water to a boil in a large pasta pot.

While the water is heating, heat the olive oil in a 14-inch sauté pan over medium heat. Add the garlic and cook until light golden brown. Add the sun-dried tomato pieces and the wine, bring to a boil, and remove from the heat.

Add the salt to the boiling water. Drop the farfalle into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the sun-dried tomatoes.

Drain the pasta in a colander and add it to the pan containing the sauce. Add the arugula and toss well. Toss over medium heat for 30 seconds, until the pasta is nicely coated.