Pasta with arugula

Wash the tomatoes, blanch them in boiling water, drain, Peel, remove the seeds, vegetation and water cut into segments.

Clean arugula, cut into pieces, wash it thoroughly in cold water and drain.

Peel the garlic, wash and crush it slightly.

In a saucepan to heat oil with garlic and chili pepper.

Add the segments of tomatoes, a pinch of salt and Cook, lively focus for 4-5 minutes, stirring occasionally with a wooden spoon.

In a pot of boiling water, add salt and cook the gnocchi day zita striped long al dente.

About 5 minutes before end of cooking the pasta, add the arugula.

Drain the gnocchi zita striped long with Arugula, toss with prepared sauce and sprinkle the cheese thinly lasts.

Note: In the absence of wild arugula, not always readily available, you can use the arugula grown, reducing the amount to 300 g.

If you do not find the hard ricotta, you may use with excellent results the pecorino romano cheese, from grattugiarsi directly on the dough.

Wine: Cortese di Gavi (bianco-Piemonte) servito a 10 degrees.