Tortiglioni with arugula
Instructions
Scalded tomatoes for one minute in boiling water, then drain and raffreddateli under running water, then Peel, take away the seeds and cut the flesh into cubes.
FRY fresh focus the cloves of garlic, crushed, into the hot oil, then remove them.
Add the tomatoes, chili pepper to taste and a pinch of oregano and cook to vivacious fire for 5 minutes, then add salt.
Peel the potatoes, cut them into cubes and boil with the pasta in plenty of boiling salted water, adding 5 minutes before end of cooking the chopped Arugula.
Drain well, season with diced tomatoes and serve.
Ingredients and dosing for 4 persons
- 350 g of type tortiglioni pasta
- 400 g of potatoes
- 200 g of arugula salad
- 400 g of ripe tomatoes
- 2 cloves of garlic
- 1 pinch of oregano
- 6 tablespoons of olive oil extra virgin
- Salt
- Chili