in Italy

Spaghetti salad with arugula and tomatoes

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Ingredients for 4 servings:

  • 250 g pasta (spaghetti)
  • 2 tomatoes
  • 2 spring onions
  • 2 bunches of arugula
  • 5 tbsp balsamic vinegar
  • 8 tbsp olive oil
  • salt and pepper
  • 40 g capers
  • 100 g Parma ham

Instructions

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

Cook the spaghetti in plenty of boiling salted water until al dente. Rinse in cold water and let cool. Dice the tomatoes and slice the spring onions into rings. Sort and wash the arugula. Mix the balsamic vinegar with salt and pepper and gradually stir in the olive oil. Spread the arugula evenly on a large platter (or 4 plates). Arrange the spaghetti, tomatoes, and spring onions on top and drizzle with the dressing evenly. If you like, you can also stir in the capers and garnish with Parma ham florets. For us, the capers are a must, but if you don’t like capers, you can easily leave them out. Another variation: use spicy spaghetti (with peppers), also very tasty.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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