Spaghetti with turkey and tomato-mascarpone sauce

Cook the spaghetti al dente. Heat 2 tablespoons of olive oil. Sprinkle the turkey strips with salt and pepper and fry them until golden brown and cooked in 15 minutes.

Heat the rest of the olive oil and fry the garlic. Add the sieved tomatoes and rosemary. Heat this and add the mascarpone in parts. Stir well and season with salt and pepper.

Divide the spaghetti with the sauce over hot plates. Spoon the turkey and put a piece of arugula, possibly slightly smaller, on it.