Pasta with Sun-Dried Tomatoes and Pine Nuts

Ingredients

• 500 g Penne (or whole wheat pasta if desired)
• Salt
• 150 g sun‑dried tomatoes (in oil)
• 100 g Arugula
• 1 Garlic clove
• 40 g pine nuts
• 2 tbsp Tomato paste
• 100 ml dry white wine
• pepper (ground)
• chili flakes
• Grated cheese for topping (Pecorino or Parmesan)

Instructions

1. 1.

   Cook the Penne in salted water until al dente. Drain the tomatoes, reserving the oil, and roughly chop them. Wash, dry, and roughly chop the arugula.

2. 2.

   Peel and finely mince the garlic. Sauté together with the tomatoes and pine nuts for 2–3 minutes in a little of the tomato oil. Add the arugula and tomato paste, deglaze with wine, and reduce until almost evaporated. Toss the drained pasta with a splash of pasta water to loosen the sauce.

3. 3.

   Season with salt, pepper, and chili flakes. Serve sprinkled with grated cheese.