| 1 box | BARILLA Farfalle |
| 1/3 cup | extra virgin olive oil |
| 1 small | onion, chopped |
| 1 large | red pepper, chopped |
| 2 small | yellow bell peppers, chopped |
| 2 filets | anchovy filets |
| 1 package (4 ounces) | baby arugula (about 5 cups) |
| 1-1/2 tablespoons | parsley, chopped |
| 3 tablespoons | freshly grated Parmigiano-Reggiano cheese |
HEAT oil in large skillet over medium-high heat. Saute onion, peppers and anchovies for 10 minutes or until onion is tender, stirring occasionally.
ADD arugula; cook 1 minute; remove from heat.
COOK Farfalle according to package directions; drain and return to pot.
ADD arugula mixture to hot Farfalle; toss. Transfer to serving platter; sprinkle with cheese and parsley.
Substitute freshly grated Pecorino cheese for Parmigiano-Reggiano.