Dear, Anna. Believe it or not, the sun-dried tomatoes I used in this recipe are still from the batch you sent me a year ago after your trip to Argentina. I only had a handful left but I felt bad about throwing them away. After a few minutes in hot water, they softened up and I was able to chop them in smaller pieces. Off they went with some heavy cream and into my stomach for dinner tonight. Thanks again, Cia.
2 cups of penne pasta
1 cup of sundried tomatoes, soaked in hot water, drained, roughly chopped
a few handfuls of arugula
1 cup of heavy cream
3 garlic cloves, minced
1 small red onion, sliced
a handful of basil leaves, chopped
1. Cook pasta in salted boiling water until al dente. Drain pasta and set aside.
2. While cooking pasta, render some fat by cooking the pancetta. Remove the pancetta and set aside. Using the fat, sauté garlic until brown and then add onions until soft. Add the sun-dried tomatoes and add return the browned pancetta.
3. Pour in the heavy cream and simmer for 10 minutes. Mix every so often to avoid drying up. Turn off the heat and fold in the arugula to wilt. Add the drained pasta in the skillet and mix well. Toss with basil before serving.