Spaghetti with Sun-Dried Tomatoes and Arugula

Spaghetti with sun-dried tomatoes and arugula is a simple, flavorful, and very easy-to-prepare dish. Here’s the recipe:

Ingredients

• 320 g di spaghetti
• 100 g di pomodori secchi sott’olio
• 2 mazzetti di rucola
• 2 spicchi d’aglio
• Olio extravergine di oliva
• Sale
• Peperoncino (opzionale)
• parmigiano o Pecorino grattugiato (opzionale)

Preparation

1. Bring a pot of salted water to a boil for the spaghetti.
2. Meanwhile, drain the sun-dried tomatoes from their preserving oil and cut them into strips.
3. Wash and thoroughly dry the arugula, then roughly chop it.
4. In a large nonstick skillet, sauté the whole garlic cloves with a little extra virgin olive oil. If you like, you can also add some chili pepper.
5. Remove the garlic when golden and add the sun-dried tomatoes to the skillet, sautéing them for a couple of minutes.
6. Cook the spaghetti until al dente, then drain, reserving a little cooking water.
7. Transfer the spaghetti to the skillet with the sun-dried tomatoes, add the arugula, and mix well. If needed, add a little cooking water to make the sauce lighter and creamier.
8. Serve immediately, adding grated Parmesan or Pecorino to taste.

For an all-Italian variant, you can add, in addition to Parmesan, some finely chopped desalted anchovies to give more intensity to the flavor. Enjoy!