Spaghetti di Annetti

Ingredients for 1 servings:

• 100g spaghetti
• 150 g tomatoes, chopped, from the can
• 4 sage leaves
• 1 sprig rosemary
• 1 sprig of thyme
• 3 tbsp pine nuts
• 1 garlic clove(s)
• 6 arugula leaves
• 4 slice(s) of Parma ham or prosciutto cotto
• 1 egg(s)
• 50 g Parmesan, freshly grated
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A recipe gift for my sister.

Strip the herb needles and leaves from the stems and chop finely. Finely chop the garlic, fry in oil, and simmer gently with the chopped tomatoes and herbs. Add some freshly ground pepper. Cut the ham and arugula into the desired pieces. Cook the pasta in plenty of salted water according to the instructions, then drain. Fry the pine nuts in a pan without oil. Then add a little olive oil to the pan and add the pasta. Fold in the ham pieces. Crack the egg, mix, and pour over the pasta. Mix everything gently. Once the egg is set, empty the contents of the pan onto a warm plate, pour the tomato sauce on top, garnish with arugula, and sprinkle with Parmesan cheese.