Spaghetti with Arugula

A great pasta dish for any occasion:

Quite simple, but amazingly good: raw tomatoes and arugula add freshness, chili adds fire, and coarsely chopped almond kernels form bite.

Make the spaghetti al dente in enough salted water. In the meantime, peel, core and dice the tomatoes. Attention: the tomatoes are not steamed, they go directly into the baking dish. Chop the arugula. Mix both, dress with two spoonfuls of oil, salt and pepper. Heat the remaining oil, add the almond kernels, chopped garlic and crushed chilies and sauté briefly, then toss the drained pasta in it. Finally, next to the fire, stir in tomatoes and arugula and serve on the spot.

Tip: Serve in deep, heated plates. If you like, grate fresh Parmesan over your unit at the table.

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