Spicy tomato sauce with pine nuts, arugula and mozzarella

Ingredients for 4 servings:

• 2 large cans of tomatoes, whole or cherry tomatoes
• 1 m.-sized onion(s)
• 2 tbsp olive oil, good
• 1 tbsp salt, fleur de sel or regular
• 1 clove(s) garlic, (or 2 if you like)
• 1 pinch(s) of sugar
• 60 g pine nuts (a small pack)
• 1 bunch of arugula, fresh or alternatively basil
• 1 pack of mozzarella
• 1 small chili pepper(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Summer Arrabiata

Remove the tomatoes from the can and place them in a saucepan. Peel and dice the onion. Peel and then press the garlic. Heat the olive oil and sauté the onion and chili until translucent. Add the tomatoes and deglaze with a small splash of water. Then add the sugar, salt, and pepper. Cover and simmer gently for about 20 minutes, then blend with a hand blender until smooth. Return the blended sauce to the stove. Add the garlic and simmer gently for about 20-30 minutes over low heat, keeping an eye on it. Then season again with salt and pepper to taste. They say that a really good tomato sauce should simmer for a long time, but honestly – I’ve made this sauce so many times (cooking time from 20 minutes to 2 hours) and I really can’t taste any difference. Cut or separate the arugula stalks and wash them. Then toast the pine nuts in a nonstick pan without fat until golden brown. Cut the mozzarella into small, even pieces. I serve this with penne (but any other pasta will do, too): first the pasta, then a tablespoon of pine nuts, half a handful of mozzarella, then the arugula, and finally the sauce.