Spaghetti with tomatoes and arugula

Ingredients for 4 servings:

• 300g spaghetti
• 500 g mini tomatoes, colorful
• 50 g pine nuts
• 100 g arugula
• 1 large onion(s), red
• 1 tsp, heaped sugar, brown
• 2 garlic cloves
• 1 tbsp Crema di Balsamic vinegar, white
• salt and pepper
• Thyme, fresh
• Oregano, fresh
• olive oil
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, delicious with a touch of holiday

Prepare spaghetti according to the package instructions. Score the baby tomatoes crosswise and place them in boiling salted water for about 1 minute. Remove and let cool slightly, then remove the skin and set aside. Peel the red onion and garlic cloves and cut them lengthwise into fine strips or slices. Roast the pine nuts in a pan without fat until golden brown (be careful, the nuts can quickly become too brown) and set aside. Wash the arugula, spin it dry, and trim the stalks. Heat the olive oil in a pan and melt the brown sugar. Add the onions and garlic and fry briefly without browning. Now add the skinned tomatoes and season with salt, pepper, Crema di Balsamico, fresh thyme, and oregano. Simmer over low heat for 10 minutes. Add the pasta to the tomatoes with a little of the cooking water, toss to coat, and divide between plates. Add the arugula to the pasta, scatter the pine nuts over it, and grate Parmesan cheese over it. Now, off on vacation! Even if only for the culinary side…