Rigatoni alla rucola
Instructions
Cut the tomatoes into small pieces and toss with 6 tablespoons of olive oil and a little salt.
Blanch the arugula in plenty of water and drain.
In the same water Cook the pasta al dente.
Season it with tomatoes, Arugula and Parmesan.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 7 red tomatoes
- Salt
- Olive oil
- 1 bunch of arugula salad
- Abundant of grated parmesan cheese