| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Farfalle, butterfly- or |
|
|
bow-tie-shaped pasta |
| 1/2 |
c |
Chopped drained oil-packed |
|
|
sun-dried tomatoes |
|
|
about |
|
|
one 7-1/2-ounce jar 1 |
|
|
tablespoon oil reserved |
| 1 |
|
Garlic clove, chopped |
| 2/3 |
c |
Dry white wine |
| 4 |
c |
Coarsely chopped arugula |
|
|
about 4 large bunches |
| 6 |
T |
Grated Parmesan cheese |
|
|
Servings, Can be doubled. |
INSTRUCTIONS
1998
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. 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. Bon Appétit June 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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