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.)
Can be prepared in 45 minutes or less.
Recipe information
Yield
2 Servings; Can be doubled
Ingredients
Preparation
Step 1
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
Step 2
Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
Step 3
Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
Step 4
Transfer pasta to plates. Sprinkle with remaining cheese and serve.
