Spaghetti with tomatoes and arugula

Ingredients for 4 servings:

• 400 g pasta (spaghetti)
• Salt
• 800 g tomatoes
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp oil (olive oil)
• 150 g arugula
• ½ bunch basil
• 2 tbsp balsamic vinegar
• 40 g Parmesan
• pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta according to the package instructions. Score the tomatoes crosswise and blanch them in boiling water. Peel the tomatoes and cut into small cubes. Trim, wash, and roughly chop the arugula. Wash and pick the basil. Peel and finely chop the onions and garlic. Heat the olive oil in a saucepan and sauté the onions and garlic. Stir in the diced tomatoes and sauté for 5 minutes. Season with balsamic vinegar, a little salt, and pepper, and stir in the arugula. Drain the spaghetti and let it drain. Sprinkle with grated Parmesan cheese and basil leaves.