Farfalle with Sundried Tomatoes and Arugula - KOTA Territory News

Farfalle with Sundried Tomatoes and Arugula

1/4 c extra virgin olive oil
6 garlic cloves, sliced
10 oil-packed sundried tomatoes, sliced
1/4 c white wine
2 TB salt
1 1/2 lb Farfalle pasta (bow-tie pasta)
4 c arugula, chopped (can use mixed herb greens)

Cook farfalle according to package directions, making sure to add 2 tablespoons salt to the water. For best results, cook one minute less than recommended.

Meanwhile, saute garlic in olive oil in large skillet until browned (not burned). Add sundried tomatoes and wine - bring to a boil and reduce until thickened.

When pasta is done, drain and pour into skillet and toss with tomatoes and garlic. Then add arugula and stir until thoroughly combined. Serve immediately.