Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette
Reconstituting Sun-Dried Tomatoes In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let them steep in the hot water for about 5 minutes. Drain.
A fruity red will complement the sharpness of the arugula. Try a Beaujolais-Villages from France or a Dolcetto from Italy. In either case, chill the wine slightly before serving.