Recipe of Macaroni with tomato and arugula

Ingredients

• 500 grams of macaroni or the pasta of your choice.
• 50 grams of pitted black olives, cut into slices.
• 50 grams of anchovy fillets (1 can).
• 2 liters of water.
• 250 grams of arugula leaves.
• 1 large onion cut in brunoise.
• 3 ½ tablespoons of butter.
• 3 ½ tablespoons of vegetable oil.
• 2 liters of water.
• 1 kg of perita type tomatoes.
• 1 pinch of ground pepper.
• Parmesan cheese to taste.
• 2 teaspoons of salt.

Directions

1. 1

   Wash all vegetables thoroughly with plenty of water.

2. 2

   Mash the 50 grams of anchovies with a fork, set aside.

3. 3

   Peel the tomatoes by removing all the skin, cut them in half and remove the seeds.

4. 4

   Cut it into small pieces, set aside.

5. 5

   Cut the arugula leaves into large pieces, set aside.

6. 6

   Place the water and salt in a pot.

7. 7

   Bring to a boil and then add the pasta.

8. 8

   Cook for 13 to 15 minutes, depending on the instructions on the package.

9. 9

   Place the butter together with the oil in a cauldron; bring to the fire and when it is hot, add the onion and sauté for approximately 3 minutes.

10. 10

    Add the crushed anchovies and black olives. Add the tomato and pepper and cook for 4 more minutes, stirring constantly.

11. 11

    Then add the arugula and cook for 1 minute.

12. 12

    Once the pasta is ready, strain it and remove all the water.

13. 13

    Serve the pasta and add the sauce on top and add Parmesan cheese to taste.