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🍝 Spaghetti with Fresh Tomato Sauce and Arugula

593 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 1 shallot
• 1 clove of garlic
• 1 tbsp tomato paste
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tsp sugar
• 200 g spaghetti
• 40 g parmesan
• 0.5 bunch arugula

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Immediately plunge them into cold water.
3. 3. Peel off the skins from the tomatoes.
4. 4. Cut the tomatoes in half and remove the seeds.
5. 5. Dice the flesh into small cubes.
6. 6. Peel the shallot and the garlic clove.
7. 7. Chop both ingredients very finely.
8. 8. Heat oil in a pan.
9. 9. Sauté the shallot and garlic over medium-high heat.
10. 10. Wait until they become soft and translucent.
11. 11. Stir in the tomato paste.
12. 12. Add the diced tomatoes.
13. 13. Season with salt, pepper, and a pinch of sugar.
14. 14. Cover the pan.
15. 15. Let the sauce simmer on low heat for about 15 minutes.
16. 16. Taste the sauce and adjust the seasoning if needed.
17. 17. Fill a large pot with plenty of water and salt it.
18. 18. Cook the spaghetti until al dente (tender but still firm to the bite).
19. 19. Thoroughly wash the arugula under cold running water.
20. 20. Pick out any yellow or wilted leaves.
21. 21. Shake the greens vigorously to remove excess water.
22. 22. Drain the cooked pasta.
23. 23. Let them drip dry for a moment.
24. 24. Immediately toss the pasta in the pan with the warm tomato sauce.
25. 25. Fold in the fresh arugula into the pasta mixture.
26. 26. Divide the mixture onto plates.
27. 27. Grate fresh Parmesan cheese over the top.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 593
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 84 g