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Cook the pasta according to package instructions. Once cooked, drain and put aside in a plate, drizzle with olive oil, and mix in (this will prevent the pasta to clump together).
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Warm a large pan over medium heat.
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Thinly slice the mushrooms. Add a few tablespoons of olive oil to the warm pan, and immediately put in the mushroom slices. Spread over the whole pan. Try not to move them too often. You want the mushrooms to be nicely roasted all over. Sauté until roasted and golden, about 10 minutes or more, depending on how thick your slices are.
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Add extra olive oil as necessary, if it gets too dry.
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Add the minced garlic and sauté for 30 seconds, then add the cherry tomato halves, and mix in. Cook until the tomatoes are soft, 5-10 minutes (you can use the spoon or spatula to gently push on them to get the juices out).
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Add the chopped sun-dried tomatoes in and the red wine, mix in well and cook for 1 minute.
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Add a pinch of sea salt and a pinch of black pepper, mix.
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Serve immediately over the cooked pasta. Mix in the chopped basil leaves and baby arugula (the heat will soften them, but not cook them).
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Sprinkle with pine nuts, and parmesan cheese (optional).