Fried mozzarella on penne with tomato ragout and arugula

Ingredients for 2 servings:

• 2 mozzarella
• 1 egg(s)
• some breadcrumbs
• some olive oil
• 1 onion(s)
• 1 clove(s) garlic
• some red wine
• 1 can tomatoes, chopped, approx. 400 g
• some herbs to taste e.g. rosemary, thyme and oregano
• 200 g penne or other pasta
• 1 handful of arugula
• some pesto, green

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple and vegetarian

Cook the penne according to the package instructions. Meanwhile, chop the onion and garlic and fry in a little olive oil. Deglaze with a good splash of red wine. When the red wine has reduced slightly, add the tomatoes and herbs. Simmer on low heat, stirring occasionally. Finally, dry the mozzarella and coat it in egg and breadcrumbs. Then fry it in a pan with olive oil until golden brown and starting to melt slightly. Place the penne in a plate and spread the tomato sauce on top, then top with some green pesto. Top with a handful of arugula and finally the fried mozzarella. Watch your timing! If the mozzarella stays in the pan for too long, it will runny and fall apart.