Maccheroni al torchio

with tomato and ARUGULA for the dough: 300 g flour type "0"; 3 eggs; for the sauce: 200 g of ripe tomatoes and cut into cubes firm; 200 g of sprouts of Arugula; 4 cloves garlic, cut into thin slices; 5 cucchici Virgin olive oil; 40 g butter macaroons Prepared by kneading the ingredients listed and using the pasta machine.

Bring to a boil a pot of salted water and cook the macaroni.

Meanwhile prepare the sauce: in a saucepan, pour the olive oil, add the sliced garlic, Arugula and tomato.

Cook gently squeezing all the ingredients with a fork.

Drain the macaroni al dente, pour into the pan with the sauce.

quickfry tying them with a little butter and a little ground pepper app ena Ingredients and serve immediately.