← All recipes

🍝 Spaghetti with fresh tomato and arugula sauce

602 kcal · 30 min · 4 servings

Ingredients

• 1 kg tomatoes
• 2 garlic cloves
• 1 bunch arugula
• 5 tbsp olive oil
• 2 tbsp lemon juice
• salt
• pepper from the mill
• 1 pinch sugar
• 500 g spaghetti

Instructions

1. 1. Score the bottom of the tomatoes with a cross.
2. 2. Blanch the tomatoes in boiling salted water for 2 to 3 minutes.
3. 3. Remove the tomatoes and rinse them immediately with cold water.
4. 4. Peel the skin off the tomatoes.
5. 5. Quarter the tomatoes and remove the seeds.
6. 6. Cut the tomato flesh into small pieces.
7. 7. Peel the garlic clove and chop it finely.
8. 8. Rinse the arugula and remove any damaged leaves.
9. 9. Cut large arugula leaves into smaller pieces.
10. 10. Mix the tomato pieces with the garlic, olive oil, and lemon juice.
11. 11. Season the mixture with salt, pepper, and a pinch of sugar.
12. 12. Cook the spaghetti in salted water according to the package instructions.
13. 13. Drain the pasta and let it drain well.
14. 14. Reserve some pasta water and add the rest to the tomato and arugula sauce.
15. 15. Toss the drained spaghetti with the sauce.

Nutrition per serving

• kcal: 602
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 97 g