Fast Farfalle with Sun-dried Tomatoes & Arugula


  • 4 Tbsp. Bertolli® ClassicoTM Olive Oil
  • 1 small onion, chopped
  • 1 large garlic
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup drained, chopped sun-dried tomatoes packed in oil
  • 1/4 cup dry white wine [or chicken broth]
  • 1 cup chicken broth
  • 4 cups arugula [or baby spinach leaves], coarsely chopped
  • 8 lbs. oz. farfalle pasta
  • 1/2 cup freshly grated Parmesan cheese


  1. 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.