Spaghetti with sun-dried tomatoes and arugula

Cook the spaghetti in salted water according to package instructions. Meanwhile, peel the shallots and garlic. Cut the shallots into thin half-moons and the garlic into fine slices.

Heat the olive oil in a spacious pan and sauté the shallots until golden. Add the garlic and let it brown lightly, being careful not to burn it. Drain the sun-dried tomatoes from the oil and add them to the pan to sauté briefly.

In another dry pan, toast the pine nuts until golden brown and set them aside. Briefly blanch the arugula under hot running water; this will reduce its volume and mellow its intense flavor.