John Myers
Ingredients for 3 servings:
- 500 g pasta, e.g. fusilli or penne
- 1 pack of tomatoes, pureed, approx. 500 ml
- 1 onion(s)
- 1 clove(s) garlic
- 1 pack of arugula
- 1 pack of mini mozzarella, approx. 200 g
- 1 tbsp, levelled sugar
- n. B. Salt
- n. B. Pfeffer
- 2 shots of olive oil
- 1 piece(s) butter
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Mozzarella and arugula, vegetarian
Cook the pasta according to the instructions. While the pasta water is boiling, sauté the finely chopped onion in olive oil, salt, and sugar over high heat. When lightly browned, add the passata and reduce the heat. If you like garlic, you can add a clove, preferably crushed. Open the package of mozzarella balls and add a generous amount of the brine to the sauce. Season to taste with salt, pepper, sugar, and a small knob of butter. Sugar makes the tomato sauce fruitier and reduces its acidity, but the amount is low. Let the sauce simmer, stirring occasionally. Wash the arugula and shake dry. Drain the pasta and serve on a plate with the tomato sauce and crushed mozzarella balls. Tear the arugula between your hands and scatter it over the plate.
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