In large nonstick skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, garlic, salt and pepper, stirring occasionally, 1 minute or until onion is tender. Stir in tomatoes and wine. Bring to a boil over high heat and cook, stirring occasionally, 1 minute. Reduce heat to medium and stir in broth and arugula. Cook until arugula is wilted, about 1 minute. Remove from heat and stir in hot farfalle, 1/2 cup cheese and remaining 2 tablespoons Olive Oil. Serve sprinkled with remaining cheese.