Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Mediterranean experience! This mouthwatering Farfalle with Sun-Dried Tomatoes and Arugula recipe is not just a meal—it's a symphony of flavors that will transport your taste buds straight to the sun-drenched hills of Italy. In just 30 minutes, you'll create a restaurant-worthy dish that's both elegant and incredibly easy to prepare, making you look like a gourmet chef without hours of complicated cooking.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz farfalle pasta
- 1 cup sun dried tomatoes, chopped
- 2 cups arugula
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the farfalle pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the sun-dried tomatoes by chopping them into small, bite-sized pieces. If the tomatoes are packed in oil, drain excess oil; if they are dried, you may want to rehydrate them briefly in warm water.
- Heat olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and sauté for 2-3 minutes to release their flavors.
- When the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
- Transfer the hot pasta directly into the skillet with sun-dried tomatoes. Toss gently to combine, adding a splash of reserved pasta water if the mixture seems dry.
- Remove the skillet from heat and add fresh arugula, stirring quickly so the leaves slightly wilt from the pasta's residual heat.
- Sprinkle grated Parmesan cheese over the pasta. Season with salt and freshly ground black pepper to taste.
- Toss everything together one final time, ensuring the arugula is evenly distributed and the cheese begins to melt.
- Serve immediately in warm pasta bowls, with additional Parmesan cheese on the side if desired.
Tips
- Salt is your secret weapon: Use plenty of salt in your pasta water to enhance the overall flavor of the dish.
- Al dente is key: Cook the pasta just until it's tender but still has a slight bite. This ensures the perfect texture.
- Reserve pasta water: The starchy water helps create a silky sauce and helps ingredients stick to the pasta.
- Fresh arugula matters: Choose crisp, bright green arugula for the best flavor and wilting effect.
- Customize your cheese: While Parmesan is classic, you can experiment with Pecorino Romano for a sharper taste.
- Serve immediately: This dish is best enjoyed hot, with the arugula just slightly wilted and the cheese melting.
- Optional enhancements: Add grilled chicken or shrimp for extra protein, or include toasted pine nuts for crunch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 15g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
