Farfalle with Dried Tomatoes and Arugula

For the Farfalle con Pomodori Secchi e Rucola, cook the pasta in plenty of salted water until al dente.

Cut the pomodori secchi into small pieces and heat them briefly in a little of their own oil in a large frying pan.

Mix the farfalle well and quickly mix with the washed and drained arugula and serve immediately.

Sprinkle the Farfalle con Pomodori Secchi e Rucola with Grano to taste.

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