Spaghetti with arugula and cherry tomatoes

Ingredients for 1 servings:

• 125 g spaghetti, cooked from the day before
• 4 cherry tomatoes
• 1 garlic clove(s)
• ½ onion(s)
• 2 tsp sour cream
• some arugula
• Milk
• salt and pepper
• Vegetable broth, granulated
• Herbs, frozen (Italian herbs)
• basil, fresh

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely dice the onion, remove the green stems from the tomatoes, and cut the tomatoes into eighths. Finely chop the garlic or mash it with a press. Cut the arugula into smaller pieces if desired. Finely chop the basil. Heat oil in a pan and fry the onions until golden brown. Add the cooked pasta and then deglaze with a little milk. Then add the garlic. Remove the pan from the heat and stir in 2 teaspoons of sour cream. Season with salt, pepper, the stock powder, and the herbs. Return the pan to the heat and add the tomatoes. They should only be heated briefly. At the very end, remove the pan from the heat and stir in the arugula. Sprinkle with basil before serving and enjoy. I had leftover pasta from the day before, as well as tomatoes and arugula, which wouldn’t have been enough for a salad. Another spontaneous improvisation that left me sad that I only had so little pasta left.