Rocket – Tomato – Mozzarella Pasta

Ingredients for 4 servings:

• 500 g pasta, cook al dente in salted water
• 3 cloves garlic, peel and chop very finely
• 2 medium-sized onions, peeled and cut into small cubes
• 100 g dried tomatoes, diced
• 500 g cocktail tomatoes, quartered
• 4 large beef tomatoes, cut into small cubes
• 3 bags of mozzarella, cut into small pieces
• 500 g rocket, clean, wash, remove stems
• 4 tbsp olive oil
• salt and pepper
• marjoram
• basil
• chili powder
• Sugar

Instructions

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

Bring salted water to a boil and cook the pasta until al dente, then rinse and set aside. Heat the olive oil in a large pan and sauté the diced onions and chopped garlic. Add the beefsteak tomatoes and sun-dried tomatoes and simmer for about 5 minutes. Add the quartered cocktail tomatoes and season with salt, pepper, basil, marjoram, a little sugar and chili powder. If there is not enough liquid, simply add 100-150 ml of stock. Reduce the heat and add the cleaned arugula and fold it into the sauce. Cook gently for about 3 minutes. Finally, scatter the mozzarella over the pasta and let it melt. Place the cooked pasta in a large serving bowl and pour the arugula, tomato and mozzarella mixture over it, mix everything together and then serve. If you don’t like it meat-free, simply fry 200g of bacon with the onions and garlic at the beginning.