in Italy

Spaghetti with arugula and tomato sauce

updated

Spread the love

Ingredients for 4 servings:

  • 300 g beef fillet(s) or pork fillet
  • 50 g arugula
  • 1 tsp balsamic vinegar
  • 30 g tomato paste
  • 1 tbsp oil (sunflower oil)
  • salt and pepper
  • 4 tbsp Parmesan, freshly grated
  • 1 pack of spaghetti
  • n. B. water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the spaghetti according to the package instructions until al dente. Drain through a sieve. Cut the fillet into small, fine strips. Rinse the arugula briefly under running water and cut into bite-sized pieces. Heat the oil in a saucepan until very hot. Add the fillet and sear for about 1 1/2 minutes. Reduce the heat to medium. Add the tomato paste to the fillet and add enough water to make a sauce that is not too runny. Add the balsamic vinegar and the arugula to the sauce and season with a little salt and plenty of pepper. Plate the spaghetti with the sauce and serve sprinkled with freshly grated Parmesan cheese.

Facebook Comments

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.

Spaghetti with shrimp

Paprika goulash soup