Pasta with sun-dried tomatoes, rocket and pine nuts

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Sun-dried tomatoes in oil20 g
• Cherry tomatoes100 g
• Arugula30 g
• Pine nuts8 g
• Capers5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, nuts, sulphites,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the pasta and cook for the time on the packet, until al dente.
2. Meanwhile toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden; set aside.
3. Drain the sun-dried tomatoes and cut into strips; wash the cherry tomatoes and halve them; rinse the capers; wash and dry the rocket.
4. In the same pan heat the olive oil over medium heat and sauté the sun-dried tomatoes, cherry tomatoes and capers for 3 minutes, until the cherry tomatoes start to soften; taste before adding salt, as capers and sun-dried tomatoes are already salty.
5. Drain the pasta, keeping a small ladle of the cooking water, toss it in the sauce for a minute and finish off the heat with the rocket and pine nuts.