Tagliatelle with oven-baked tomatoes

Ingredients for 2 servings:

• 250 g tagliatelle pasta
• 200 g cherry tomatoes
• 10 g pumpkin seeds
• ½ lemon(s) (organic), juice and zest
• 2 cloves garlic
• 1 bunch arugula
• olive oil
• salt and pepper

Instructions

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

vegan

Preheat the oven to 200°C. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Wash the tomatoes, halve them, and place them in a bowl. Wash the chili, deseed them, and finely chop them, adding more to taste. Rinse the lemon in hot water, finely grate one half, juice it, and add it to the tomatoes and chili. Add 1 tablespoon of olive oil, a little salt, and pepper, and mix everything thoroughly. Spread the mixture in an ovenproof casserole dish and bake on the middle rack for 10-15 minutes. Wash the arugula and drain it. Roast the pumpkin seeds in a small non-stick pan without adding any fat until fragrant, then let it cool briefly. Remove the cherry tomatoes from the casserole dish and mix everything together gently. Divide the pasta among deep plates and drizzle with a little olive oil. Sprinkle with the cherry tomatoes, pumpkin seeds, and arugula, and enjoy!