Spaghetti with Capers and Arugula

Ingredients

• 1 bundle arugula (150 g)
• 1 Shallot
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp small capers
• Salt
• Pepper (freshly ground)
• 400 g spaghetti
• 6 tbsp Olive oil
• 75 g grated Parmesan

Instructions

1. 1.

   Wash and drain the arugula, then tear into bite‑sized pieces as needed. Peel and finely chop the shallot and garlic. Wash the chili pepper, slit it lengthwise, remove seeds, and finely chop.

2. 2.

   Cook spaghetti in plenty of boiling salted water until al dente.

3. 3.

   In a wide pot, sauté the shallot in olive oil over medium heat until translucent; add garlic and chili and cook briefly.

4. 4.

   Drain the spaghetti, reserving about one cup of pasta water. Add the spaghetti to the pot with arugula, pour in some reserved water, season with salt and pepper, then stir in the capers. Mix well and serve immediately.