Spaghetti with tomato sauce and arugula

Name: spaghetti with tomato sauce and arugula
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 750 g tomatoes packaging 1 kg; 3 el olive oil; 2 onions shredded; 1 toe garlic finely chopped; 2 Trays finely chopped a 175 g; 100 ml cooking cream bottle of 250 ml; 300 g Spaghetti multigrain (pack 500 g); 1 bag arugula 75 g

A tasty Italian recipe. The vegetarian main course contains the following ingredients: tomatoes (pack 1 kg), olive oil, onions (chopped), garlic (finely chopped), finely chopped (a 175 g), cooking cream (bottle 250 ml), spaghetti (multigrain (pack 500 g)) and arugula (75 g).

Ingredients

Directions

Halve the tomatoes and remove as much moisture and seeds as possible. Then cut them into pieces. Heat in a wok2 el oil and fry the onions until transparent. Spoon the tomatoes, the garlic and some pepper and salt to taste and stir fry the tomatoes for 10 minutes. Add the finely chopped cream and the cream and bring the tomato sauce to the boil.
Meanwhile, cook the spaghetti al dente according to the instructions on the package. Let the spaghetti drain in a colander and scoop the rest of the oil and some (black) pepper through.
Divide the spaghetti over 4 plates. Stir the arugula through the tomato sauce and spoon the sauce over the spaghetti.