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🍝 Penne with fresh tomatoes, garlic, and basil

443 kcal · 30 min · 4 servings

Ingredients

• 400 g penne
• 400 g tomatoes
• arugula (1/2 bunch each)
• basil (1/2 bunch each)
• 3 tbsp small capers
• 4 garlic cloves
• 3 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the tomatoes under running water.
2. 2. Pour boiling water over the tomatoes briefly to loosen the skin.
3. 3. Peel the loosened skin off the tomatoes.
4. 4. Cut the peeled tomatoes in half.
5. 5. Remove the seeds and any unwanted pulp.
6. 6. Dice the remaining tomato flesh into small cubes.
7. 7. Carefully pluck the fresh basil leaves from the stems.
8. 8. Wash the arugula under cold water.
9. 9. Remove all tough or fibrous stems from the arugula.
10. 10. Roughly chop the washed arugula and the basil.
11. 11. Set aside a few nice basil leaves for decoration.
12. 12. Peel the garlic cloves and remove the germ.
13. 13. Slice the garlic into thin rounds.
14. 14. Heat one tablespoon of olive oil in a pan.
15. 15. Lightly brown the garlic slices in the hot oil.
16. 16. Remove the garlic slices from the pan and set them aside.
17. 17. Cook the penne pasta in salted water according to package instructions until al dente.
18. 18. Drain the pasta, but reserve the cooking water.
19. 19. Pour one cup of the warm pasta cooking water aside.
20. 20. Place the hot pasta directly into a large mixing bowl.
21. 21. Add the diced tomatoes to the pasta.
22. 22. Add the remaining olive oil.
23. 23. Pour the reserved cup of pasta cooking water over the mixture.
24. 24. Add the browned garlic slices.
25. 25. Add the capers to the bowl.
26. 26. Add the chopped arugula and basil.
27. 27. Mix all ingredients well until evenly distributed.
28. 28. Season the pasta generously with freshly ground black pepper.
29. 29. Serve the dish immediately while still warm.
30. 30. Garnish the plates with the reserved basil leaves.

Nutrition per serving

• kcal: 443
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 75 g