Pasta with Arugula and Tomatoes
Pasta with arugula and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g orecchiette pasta
- 250 g white beans (canned)
- 1 bundle arugula
- 4 tomatoes
- 1 onion
- 1 Garlic clove
- 3 tbsp olive oil
- 0.13 l broth
- 2 tbsp breadcrumbs
- 30 g Butter
- 50 g grated Parmesan
Instructions
-
1.
Cook the orecchiette in plenty of boiling salted water until al dente. Drain and set aside the beans. Wash the arugula, shake dry and remove the tough stems. Cut the tomatoes crosswise, blanch with hot water, peel, quarter and seed them. Peel the onion and finely dice it.
-
2.
Heat the olive oil in a pot, briefly sauté the onions and pressed garlic. Add the tomato pieces, pour in the broth and simmer for 5 minutes. Then add the arugula and let it wilt slightly.
-
3.
Add the white beans and pasta to the tomato-arugula sauce, mix and warm through. Toast the breadcrumbs in heated butter until golden brown and sprinkle them with Parmesan over the pasta.
