Espaguetis con tomate y rúcula

Tomatoes and arugula spaguettis

Spaguetti with tomatoes and arugula
 

Tengo que reconocer que a me suele gustar cocinar recetas diferentes, a veces rebuscadas y mis hijos no paran de pedirme que cuelgue recetas sencillas en el blog para que las puedas hacer. Pues esta es una de esas recetas muy fáciles y que resultan de lo más gustosas. Es lo que comimos ayer. Lo gracioso es que hoy he visto que hay un concurso de pasta. Así que me apunto. Mi receta es sin lácteos pero aquellos que lo toleren puede enriquecer el pesto con parmesano y añadir unos copos de parmesano antes de servir.

I have to admit that I usually like to cook things gimmicky and my kids are always asking me to publish simple recipes on the blog so they can prepare. Well this is another one of those recipes that are very easy and really tasty. It’s what we ate yesterday at home. The funny thing is that today, I have discover a contest of pasta. So I would like to participate. My recipe is dairy free but those who can tolerate cheese could enrich the pesto with Parmesan and add a dusting of Parmesan before serving.
 

 

Receta

Ingredientes:
(Para dos personas)

    100 g de espaguetis por persona
    4 tomates
    1 cebolla
    Rúcula
    Un puñado de piñones
    1 diente de ajo
    Aceite de oliva virgen extra
    Sal

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two persons)

    100 g spaghetti per person
    4 tomatoes
    1 onion
    Arugula
    A handful of pine nuts
    1 clove of garlic
    Extra virgin olive oil
    Salt

Directions:

  1. Let’s go starting preparing a basic tomato sauce. To do this, we make a sofrito in extra virgin olive oil, frying finely a chopped onion. When the onion starts taking a transparent tone pulp it is time to add four tomatoes peeled and sliced ​​in cubes. Then add a pinch of salt and a pinch of sugar. Saute until the tomato sauce is ready.
  2. Meanwhile prepare the ​​arugula pesto. In a mixing bowl put a handful of arugula leaves clean and dry, peel a clove of garlic, a dash of extra virgin olive oil, a handful of pine nuts and a pinch of salt. Crush with the help of a blender until get a creamy paste.
  3. Boil the spaguetis in abundantly water with a pinch of salt following the manufacturer’s instructions. Depending on the type of pasta it takes ten minutes for a pasta al dente.
  4. In a pan or wok, at medium heat, add 3 or 4 tablespoons of tomato sauce. Add the spaghetti and stir into the sauce to enrich the flavor. They’re ready.
  5. Arrange the spaguetti on the plate in a rolled form, add more tomato sauce on top, a tablespoon of arugula pesto and a good handful of fresh leaves of arugula on top.
  6. This is really easy and so good!


 

 

Logo concurso: Con las Zarpas en la Pasta 
Receta a base de pasta para participar
en el concurso del blog Con las zarpas en la masa
patrocinado por Homenaje a la cocina y Blume.
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