• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bow Ties with White Beans, Arugula and Sun-Dried Tomatoes

  • Recipe Submitted by on

Category: Pasta, Main Dish

 Ingredients List

  • 1/4 lb Dried cannellini or Great
  • Northern beans -- about 1/2
  • Cup
  • 3 Cloves garlic, 1 left whole,
  • 2 Minced
  • 1 ts Dried thyme
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 3 tb Olive oil
  • 1 Onion -- chopped
  • 2 Sun-dried tomatoes --
  • Chopped
  • 1/4 ts Red pepper flakes
  • 3/4 lb Bow ties
  • 3/4 lb Arugula, stems removed --
  • Chopped
  • 1/4 c Grated Parmesan cheese
  • 1 tb Red-wine vinegar


In a medium saucepan, soak the beans overnight in plenty of water. Or
the beans with water. Bring to a boil. Remove the pan from the heat and let
the beans soak for 1 hour.

Drain the beans. Return them to the saucepan and add cold water to cover
2 inches. Add the whole garlic clove, the thyme and bay leaves. Simmer the
beans, partially covered, until almost tender, about 1 hour. Add 1/2
of the salt and cook the beans until tender, about 15 minutes longer.
Discard the garlic clove and bay leaves.

In a large frying pan, heat the oil over moderately low heat. Add the
garlic and the onion and cook, stirring occasionally, until the onion is
translucent, about 5 minutes. Add the beans, sun-dried tomatoes,
flakes and the remaining 1 teaspoon salt. Cook until the beans and
are heated through, about 2 minutes.

In a large pot of boiling, salted water, cook the bow ties until just done,
about 15 minutes. Reserve about 2 tablespoons of the pasta water. Drain
bow ties and return them to the hot pot. Add the bean mixture, pasta
arugula, Parmesan and vinegar and toss.

Beans and Salt: Salt and acidic ingredients, such as tomatos and vinegar,
make it difficult for dried beans to absorb liquid. This means that dried
beans must always be cooked until soft in unseasoned water. Otherwise,
remain tough. But don't forget the salt completely. When the beans are
done, season them for optimum flavor.

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