This is a light and pasta variant that awakens your summer feelings.
RUCOLA SPAGHETTI WITH A TOMATO DUO
200 g rucola
200 g cherry tomatoes, quartered
50 g dried tomatoes, cut in small cubes
2 garlic cloves, in slices
1 medium hot dried chili (optional)
250 g Spaghetti
50 ml olive oil
Bring water to a boil and cook pasta al dente. When the spaghetti are done, drain, quickly mix all ingredients in a large bowl and season to taste. Done!