Serves 8 to 10 as a first course, 6 as a main
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
10 oil-packed sun-dried tomato halves, thinly sliced
1/4 cup dry white wine
2 tablespoons salt
1 1/2 pounds farfalle pasta (if you're feeling ambitious, try making it from scratch)
4 cups (about 5 ounces) baby arugula, trimmed
Bring 8 quarts of water to a boil in a large pasta pot.
While the water is heating, heat the olive oil in a 14-inch sauté pan over medium heat. Add the garlic and cook until light golden brown. Add the sun-dried tomato pieces and the wine, bring to a boil, and remove from the heat.
Add the salt to the boiling water. Drop the farfalle into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the sun-dried tomatoes.
Drain the pasta in a colander and add it to the pan containing the sauce. Add the arugula and toss well. Toss over medium heat for 30 seconds, until the pasta is nicely coated, and then pour into a warmed serving bowl. Serve immediately.