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Classico Olive Oil

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Classico Olive Oil

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 5 minute(s)
4 Tbsp. Bertolli® Classico™ Olive Oil
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup chopped, drained sun-dried tomatoes packed in oil
1/4 cup dry white wine or chicken broth
1 cup chicken broth
4 cups arugula or baby spinach leaves, coarsely chopped
8 oz. farfalle (bow tie) pasta, cooked and drained
1/3 cup PLUS 2 Tbsp. freshly grated Parmesan cheese

In 12-inch nonstick skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, garlic, salt and pepper, stirring occasionally, 1 minute or until onion is tender. Stir in tomatoes and wine. Bring to a boil over high heat and cook, stirring occasionally, 1 minute. Reduce heat to medium and stir in broth and arugula. Cook until arugula is wilted, about 1 minute. Remove from heat and stir in hot farfalle, 1/3 cup cheese and remaining 2 tablespoons Olive Oil. Serve sprinkled with remaining 2 tablespoons cheese.