Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.

While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.

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!

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.

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 1/4 cup of the pasta cooking water (be careful...it's HOT).

Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.

Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.

Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.

Add Parmesan cheese and breadcrumbs to top of pasta.

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!

Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!