Cavatelli with rocket and tomato

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Arugula100 g
• Tomato passata150 g
• Ricotta salata15 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Put the pasta water on to boil. Wash the rocket well and remove the toughest stalks; peel and crush the garlic.
2. Heat the olive oil in a pan over medium heat with the garlic and a pinch of chilli for a minute, until the garlic is just golden; add the tomato passata and a pinch of salt and cook over low heat for 12 minutes, until the sauce thickens. Discard the garlic.
3. Meanwhile, when the water boils, salt it and cook the cavatelli until al dente; add the rocket to the water for the last 30 seconds, so it wilts and loses its sharpest bitterness.
4. Drain the pasta and rocket together and toss them in the sauce for a minute over medium heat.
5. Finish with the grated ricotta salata.