Spaghetti with tomato sauce and arugula

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.