Farfalle Pasta with Arugula and Sun-Dried Tomatoes

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe.

The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), just because I had it in my pantry… just as simple as that! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!). My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Gently cook the garlic…smells pretty good in the ol’ kitchen right now!

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Time to add the sun-dried tomatoes and some red chili flakes to the garlic…gee, that wasn’t too hard (snicker, snicker).

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Into the skillet goes some white wine and some of the starchy pasta water…

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Add the al dente cooked pasta and the arugula to the tomato mixture. Pretty, huh?

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Top it off with some Parmesan cheese, bread crumbs and a little extra salt, to taste…now it’s REALLY smelling good in the ol’ kitchen!

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Divide pasta evenly between serving plates, garnish each with extra bread crumbs and Parmesan cheese, and serve. Easy Peasy.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

See? That wasn’t very hard to make, was it? And trust me… it tastes GOOD! 

Farfalle with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!Hope you enjoy this meal!  I enjoyed the simplicity involved with making dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a shot amount of time! The recipe serves 4, so there’s plenty for everyone!

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!Recipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

Farfalle Pasta with Arugula and Sun-Dried Tomatoes
 
Prep time
Cook time
Total time
 
Light and filling... but full of Italian flavor, this pasta dish won't disappoint!
As Prepared By:
Recipe type: Entree
Serves: 4
Ingredients
  • ⅛ cup olive oil
  • 4 garlic cloves, minced (or thinly sliced)
  • 8 oil packed sun-dried tomato halves, sliced
  • ⅛ cup dry white wine
  • 1 Tablespoon salt (for pasta water)
  • ¾ lb. Farfalle (bow-tie) pasta
  • 3 cups baby arugula, trimmed
  • 8 quarts water (to cook pasta)
  • ½ teaspoon red chili flakes
  • ⅓ cup bread crumbs
  • ⅓ cup Parmesan cheese (green shaker can variety)
  • Additional salt and pepper, to taste
Directions
  1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
  2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
  3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
  4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
  5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out ¼ cup of the pasta cooking water (be careful...it's HOT).
  6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
  7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
  8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
  9. Add Parmesan cheese and breadcrumbs to top of pasta.
  10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
  11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!

 

 

 

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