Tagliatelle with brunch peppers

Ingredients for 4 servings:

• 400 g tagliatelle
• some salt and pepper
• 2 tbsp olive oil
• 200 g cocktail tomatoes
• 70 g arugula
• 1 garlic clove(s), chopped
• 50 g tomatoes, dried in oil, chopped
• 125 ml vegetable stock
• 2 tbsp Brunch Paprika Pepper
• 50 g Parmesan, grated
• n. E. Parma ham, cut into strips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the tagliatelle until al dente, drain, toss in 1 tablespoon of oil, and set aside. Wash and halve the tomatoes. Trim, wash, and drain the arugula. Heat 1 tablespoon of oil and sauté the garlic. Briefly fry the sun-dried tomatoes and cherry tomatoes. Stir in the broth and brunch paprika and bring to a boil. Season with salt and pepper. Mix in the tagliatelle and arugula and serve sprinkled with Parmesan and Parma ham.