Pasta Salad with Tomatoes, Ricotta, and Arugula

Ingredients

• 300 g pappardelle
• Salt
• 100 g Arugula
• 2 stems basil
• 500 g cherry tomatoes
• 40 g sun‑dried tomatoes (in oil)
• 1 onion
• 2 Garlic cloves
• 1 sprig rosemary
• 1 tbsp Olive Oil
• a splash lemon juice
• Pepper
• 100 g Ricotta

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente. Drain and let cool.

2. 2.

   Wash, trim, and dry the arugula; tear into bite‑sized pieces if desired.

3. 3.

   Rinse the basil, shake off excess water, remove leaves from stems, and cut into strips. Wash the cherry tomatoes. Drain the sun‑dried tomatoes well and finely chop them.

4. 4.

   Peel and finely chop the onion and garlic. Rinse the rosemary, shake dry, and finely chop the leaves.

5. 5.

   Heat the olive oil in a pan. Sauté the onions and garlic over medium heat until translucent. Add the cherry tomatoes, sun‑dried tomatoes, and rosemary; simmer for about 5 minutes. Season with salt, lemon juice, and pepper, then toss in the cooled pasta.

6. 6.

   Break apart the ricotta and sprinkle it over the pasta. Divide the arugula and basil among four bowls. Arrange the pasta mixture on top and serve the salad immediately.