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Рецепт Farfalle With Sun Dried Tomatoes And Arugula
by Global Cookbook

Farfalle With Sun Dried Tomatoes And Arugula
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Ингредиенты

  • 6 ounce Farfalle, (butterfly- or possibly bow-tie-shaped pasta)
  • 1/2 c. Minced liquid removed oil-packed sun-dry tomatoes, (about one 7-1/2-oz jar), 1 Tbsp. oil reserved
  • 1 lrg Garlic clove, minced
  • 2/3 c. Dry white wine
  • 4 c. Coarsely minced arugula, (about 4 large bunches)
  • 6 Tbsp. Grated Parmesan cheese

Инструкции

  1. 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.)
  2. Cook pasta in pot of boiling salted water till just tender but still hard to bite. Drain well; reserve 1/4 c. cooking liquid.
  3. Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add in garlic and stir till fragrant, about 30 seconds. Add in minced tomatoes and white wine. Boil till wine is reduced slightly, about 3 min. Add in arugula; toss till wilted, about 1 minute.
  4. Add in pasta and 4 Tbsp. Parmesan cheese to sauce in skillet. Toss till well blended. Moisten pasta with reserved cooking liquid, if you like.
  5. Season pasta to taste with salt and pepper.
  6. Transfer pasta to plates. Sprinkle with remaining cheese and serve.
  7. 2 Servings; Can be doubled.