Whole wheat spaghetti with cherry tomatoes from the oven

Ingredients for 4 servings:

• 350 g cherry tomatoes, aromatic
• 2 garlic cloves
• 3 tbsp olive oil
• 2 pinches of sea salt
• 300 g arugula
• 400 g spaghetti, whole wheat
• 1 shallot(s)
• 1 chili pepper(s)
• 3 tbsp olive oil
• 100 g olives, black
• Pepper, from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

light and smart summer meal

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Slice the cherry tomatoes and place them on a baking sheet with the unpeeled garlic cloves. Drizzle with olive oil and sprinkle with sea salt. Bake on the middle rack for 20 minutes. Wash the arugula and chop it finely. Cook the spaghetti according to the package instructions and drain. Peel the shallot and dice it. Trim the chili pepper and slice it finely. Heat the olive oil and fry both for about 5 minutes. Once the cooking time is over, remove the cherry tomatoes and garlic from the oven. Peel the cloves and add them to the pot with the tomatoes and shallots. Mash the garlic in the pot with a fork. Add the olive oil, arugula, olives, and spaghetti and mix well. Season with pepper and sea salt. If the chili is too spicy for you, add a finely chopped bell pepper—it also tastes delicious. Adjust the cooking time accordingly.