for 4 people: 250 gr of spaghetti
300 g cherry tomatoes
a small bunch of arugula
the tip of a fresh chili pepper 1 small white onion
1 clove of garlic 3 leaves
bay
3 tablespoons extra virgin olive oil salt
grated pecorino cheese, to season
Wash the tomatoes and cut in half.
Wash the arugula and chop coarsely, leaving it in a bowl of water to keep it from wilting.
Sauté garlic and onion, in olive oil.
Add the bay leaves and pepper, to flavor the sauce.
After a few minutes, add the tomatoes.
Add salt and cook about ten minutes on low heat. The tomatoes should remain firm beautiful.
Meanwhile, cook the spaghetti.
Remove bay leaves and chili sauce from.
Drain the pasta and toss in pan with sauce. Finally
spaghetti with pecorino cheese and rocket well drained.
This recipe was given to me this summer at the beach, by a friend who had lunch at a restaurant in Alberobello (in Valle d'Itria, Puglia), and found it very tasty.
Hence the name ....
did not know how much name it! ha ha!
Thanks Joan!
