Macaroni with tomatoes and rocket
Maccheroncini con pomodorini e rucola
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For 4-6 people: 500 g of macaroni-500 g cherry tomatoes-100 g rocket-olive oil-salt-pepper (optional)
Cook the macaroni in boiling salted water.
In the meantime, wash the tomatoes and Arugula.
Put some oilin a pan, if necessary, aromatic, heat slightly and add the tomatoes cut in half.
Blanch for a few minutes (it should not discard nor be too soft), add salt, add a pinch of red pepper and Arugula, which you will split with hands.
Mix well for about a minute and turn off the heat.
Drain the pasta al dente, toss and serve.
Enjoy your meal!
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
