Spaghetti with sun-dried tomatoes and arugula
(0)
25 min
Under an hour
Sezamo
O rețetă mediteraneană rapidă și plină de savoare, perfectă pentru un prânz sau o cină ușoară. Combinația dintre dulceața roșiilor uscate, aroma pământie a mugurilor de pin și prospețimea rucolei transformă o porție simplă de spaghete într-un festin culinar în doar 25 de minute.
Preparation method
Cook the spaghetti in salted water according to package instructions. Meanwhile, peel the shallots and garlic. Cut the shallots into thin half-moons and the garlic into fine slices.
Heat the olive oil in a spacious pan and sauté the shallots until golden. Add the garlic and let it brown lightly, being careful not to burn it. Drain the sun-dried tomatoes from the oil and add them to the pan to sauté briefly.
In another dry pan, toast the pine nuts until golden brown and set them aside. Briefly blanch the arugula under hot running water; this will reduce its volume and mellow its intense flavor.
Chef's tip
For extra flavor, you can use some of the flavored oil from the jar of sun-dried tomatoes to sauté the shallots and garlic.
25 min
Under an hour
