Ingredients

12 oz DaVinci Egg Noodles (reserve 1-2 cups pasta water)
1 8 oz jar of sun-dried tomatoes in oil
2 large shallots (or 3-4 small), thinly sliced
2 cloves garlic, thinly sliced
2 tablespoons DaVinci olive oil
¼ cup grated parmesan cheese
1 cup fresh basil, packed
2 teaspoons lemon juice, fresh squeezed
¼ teaspoon red pepper flakes
Salt and pepper
2-3 cups arugula

Directions

1. Add about 2 Tbsp of olive oil to a medium sized skillet or pan, then saute the shallots
and garlic on medium heat until they become translucent. Add the red pepper flakes and
continue to cook on medium-low heat until the shallots start to turn a golden, caramel
color. Remove from the skillet from heat and set aside to cool.

2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions
(you’ll want it to be al dente). Reserve about 1-2 cups of the pasta water for later.

3. While the pasta is cooking, make the sun-dried tomato paste. Add the sun-dried
tomatoes with the oil, parmesan cheese, basil, lemon juice, salt, pepper, and the cooled
shallots-garlic mixture to a food processor and pulse until a thick paste forms. Add more
red pepper flakes if you prefer a spicier pasta!

4. After the pasta is cooked and drained, add the sun-dried tomato paste to the pot along
with 1 cup of the reserved pasta water. Gently fold the ingredients together, adding more
water if the paste is still thick. Then fold in the arugula. Serve with fresh basil and
parmesan cheese.

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