Tortiglioni with feta tomato sauce, chopped tomatoes and arugula

Ingredients for 4 servings:

• 500 g pasta, tortiglioni (alternatively rigatoni or farfalle)
• 1 onion(s)
• 2 cloves garlic (large)
• 4 tomatoes
• 400 g feta cheese
• 300 ml beef broth (instant) or vegetable broth
• 2 tbsp tomato paste
• 500 ml tomato(s), pureed
• 3 tsp pesto rosso
• 1 tbsp flour
• 50 g arugula
• n. B. Salt
• n. B. Pepper, from the mill

Instructions

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

Finely chop the onions and sauté in a little clarified butter or olive oil. Crush the garlic cloves and add them. When the onions have taken on some color, add 2 tablespoons of tomato paste and fry briefly. Dust with 1 tablespoon of flour and then deglaze with the stock. Add the passata and bring to the boil. Finely chop the feta (alternatively 200g feta and 200g sheep’s cheese) and add it. When the cheese has almost melted, add the 3 teaspoons of pesto rosso and then blend the feta a little with a hand blender. Season with salt and pepper, chop the tomatoes, add them and bring to the boil again. Prepare the pasta according to the instructions and serve with the sauce and the cleaned arugula.