Pasta with tomatoes in oil “Nesti”
- 450 g. of “short” pasta (farfalle, penne, fusilli)
- 250 g of arugula
- 16 dried tomatoes “Nesti”
- 3 spoons of extra virgin olive oil
- 1 big clove of garlic
Cut up the tomatoes in oil.
Mince the clove of garlic peeled and put it in a frying pan with the oil.
When the garlic get colored, add the tomatoes and a glass of water.
After 5 minutes, add half of the arugula, salt and pepper.
Cook for 3 minutes.
In the meantime, cook the pasta in abundant salted water and drain it. Keep aside a spoon of the water used for cooking.
Put the pasta in a pan and cook it with the seasoning, adding the water used for cooking if necessary.
Remove the pan from the fire, add the arugula and divide the portion in the plates.