Tomato-Pasta-Salad with Rucola

Name: Tomato-Pasta-Salad with Rucola
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Noodles (e.g. penne); 7-10 Tbsp Salt; 3-4 Tbsp Almonds with skin; 1 kg Meat Tomatoes; 100 g dried tomatoes and 4-6 tablespoons oil (glass); 75 g Arugula (rocket); 4-5 Tbsp white balsamico or white wine vinegar; 7-10 Tbsp black pepper; 1 pinch Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Noodles (e.g. penne)
7-10 Tbsp Salt
3-4 Tbsp Almonds with skin
1 kg Meat Tomatoes
100 g dried tomatoes and 4-6 tablespoons oil (glass)
75 g Arugula (rocket)
4-5 Tbsp white balsamico or white wine vinegar
7-10 Tbsp black pepper
1 pinch Sugar

Directions

1
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Drain, drain and let cool off
2
Roughly chop the almonds. Roast in a pan without fat until golden brown. Take out and let cool down
3
Wash the beef tomatoes. Cut approx. 3/4 of it into thick slices, dice the rest roughly. Dice dried tomatoes as well. Clean and wash rocket salad
4
Mix vinegar, 2 tablespoons water, salt, pepper and sugar. Beat the oil into the mixture. Fold in dried tomatoes. Mix pasta, tomato cubes and marinade, let it stand for a while. Fold in the rocket salad. Line plates with tomato slices, season with salt and pepper. Arrange the salad on top. Sprinkle almonds over it