Linguine with tomatoes and arugula cream

Ingredients for 4 servings:

• 1 bunch arugula
• 2 tomatoes, dried in oil
• 8 tbsp olive oil
• 50 g Parmesan, freshly grated
• salt and pepper
• 400 g cherry tomatoes
• 4 garlic cloves
• 400g linguine
• 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the arugula, shake dry, remove thick leaf stalks, and roughly chop the leaves. Drain the sun-dried tomatoes and dice them. Finely puree 2/3 of the arugula and the sun-dried tomatoes with 5 tablespoons of oil using a hand blender. Mix in the Parmesan cheese and season with salt and pepper. Wash the cherry tomatoes and halve or leave whole, depending on their size. Peel the garlic and finely slice. Bring plenty of salted water to a boil and cook the pasta until al dente. Meanwhile, sauté the garlic, cherry tomatoes, and remaining arugula in the remaining oil and season with salt, pepper, and sugar. Drain the pasta and mix with the arugula, tomatoes, and arugula cream.