Tagliatelle with arugula

Ingredients for 2 servings:

• 4 tomatoes, ripe
• ½ onion(s)
• 250 g pasta, tagliatelle or other
• 4 tbsp olive oil
• 1 clove(s) garlic
• 1 tbsp herbs, chopped (rosemary, basil, parsley, oregano)
• 200 g arugula
• 50 g Parmesan, preferably freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Score the tomatoes crosswise, blanch briefly in boiling water, and peel (or simply use diced tomatoes). Halve, remove the stems and seeds, and dice the flesh. Cook the pasta in plenty of salted water. Peel and finely chop the onion and garlic. Sauté in the oil with the herbs. Add the diced tomatoes and cook for about 5-6 minutes. Wash the arugula, remove any tough stems, and finely slice the leaves. Mix half of it into the sauce. Season with salt and pepper. While the pasta is still hot, toss it with the sauce, arrange on warmed plates, and sprinkle with the remaining arugula and Parmesan cheese. It’s quick and delicious.