Linguine with chanterelles, fresh tomatoes and arugula

Ingredients for 4 servings:

• 500 g ribbon pasta, narrow (linguine)
• 2 tbsp olive oil, for frying
• 400 g chanterelles, cleaned
• 1 large onion(s)
• 2 cloves garlic
• 100 g ham, raw smoked
• 500 g tomatoes, preferably plum tomatoes
• 50 g tomato(s), dried pickled in oil
• Salt, pepper from the mill
• 1 tbsp oil (truffle oil)
• 100 g arugula
• 3 tbsp pine nuts, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of well-salted water according to the instructions until al dente. Halve or roughly chop the chanterelles, depending on their size. Heat a tablespoon of olive oil in a pan and fry the mushrooms very briefly over medium heat, stirring occasionally. They should still be crisp and not absorb any liquid. Remove the mushrooms from the pan and set aside. Heat the remaining olive oil. Finely dice the onion and garlic and fry in the oil, then add the thinly sliced ​​ham. Finely dice the fresh tomatoes and slice the dried tomatoes, and add both to the pan. Simmer for about 5 minutes, then add the chanterelles back in. Finally, season with salt, plenty of freshly ground pepper, and the truffle oil. Quickly mix the sauce with the cooked pasta and serve sprinkled with fresh, coarsely chopped arugula and pine nuts.