1 lb. spaghettini
3/4 cup thinly sliced oil-packed sun-dried tomatoes, plus 1/4 cup oil from tomatoes
4 garlic cloves, minced
6 cups thinly sliced arugula leaves and stems
1 cup dry white wine
1 tsp. dried basil tsp.
salt tsp. pepper
4 oz mild chèvre, crumbled
Cook pasta according to package directions. When pasta is done, ladle out cup of cooking water and set aside. Drain pasta. While pasta is cooking, heat oil from tomatoes. Add garlic and cook over medium heat, stirring, 1 minute. Add arugula and toss until wilted. Add wine and basil, raise heat to high, and boil until slightly reduced, about 2 minutes. Season with salt and pepper.