Spaghetti with Sun-Dried Tomatoes and Arugula

Cook pasta according to package directions. Meanwhile, peel the shallot and garlic. Slice the shallot into half-rings and the garlic into thin slices. Heat olive oil in a pan and sauté the shallot until golden. Then add the garlic and let it turn golden. Be careful not to burn it. Drain the oil from the sun-dried tomatoes and briefly sauté them as well.

In a separate dry pan, toast the pine nuts until golden brown and set aside. Briefly blanch the arugula under hot water; this will reduce its volume and make its flavor less intense.

Once the pasta is cooked, stir it into the tomato mixture. Then stir in the prepared arugula and season with salt and pepper to taste. Mix everything together.