Bow Ties With White Beans, Arugula And Sun-dried Tomatoes

In a medium saucepan, soak the beans overnight in plenty of water. Or, cover the beans with water. Bring to a boil. Remove the pan from the heat and let the beans soak for 1 hour.

Drain the beans. Return them to the saucepan and add cold water to cover by 2 inches. Add the whole garlic, the thyme and bay leaves. Simmer the beans, partially covered, until almost tender, about 1 hour.

Add 1/2 teaspoon of the salt and cook the beans until tender, about 15 minutes longer. Drain. Discard the garlic clove and bay leaves.

In a large frying pan, heat the oil over moderately low heat. Add the minced garlic and the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the beans, sun-dried tomatoes, red-pepper flakes and the remaining 1 teaspoon salt. Cook until the beans and tomatoes are heated through, about 2 minutes.

In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve about 2 tablespoons of the pasta water. Drain the bow ties and return them to the hot pot.

Add the bean mixture, pasta water, arugula, Parmesan and vinegar and toss.