Noodles stew and chopped sauce Recipes

Ingredients Prepared:

     5 oz arugula / rocket leaves
     8 oz thin ribbon noodles
     2 medium-sized ripe tomatoes
     1 small clove garlic
     1 1/2 oz grated hard cheese
     6 tbsp extra-virgin olive oil
     salt and black pepper

How to Cook:

Preparing Vegetables

Wash well rocket leafs and dry in a salad spinner. Pour boiling water on to the tomatoes in a bowl, wait 10 seconds then drain and fill the bowl with cold water; drain again and peel, remove the seeds and any hard stalk sections and chop the flesh coarsely.

Making Sauce

Place the rocket leaves in the food processor with the peeled garlic clove and grated cheese and process just enough to chop finely, not to turn into a paste. Turn into a mixing bowl, stir in the oil and the drained chopped tomatoes. Add a little salt and plenty of freshly ground pepper.

Cooking Noodles

In large saucepan, boil plenty of salted water and cook ribbon noodles (taglierini) for 3 minutes or until tender. Drain well. 

Reserving about 120 ml of the liquid on the saucepan. Return the noodles to the saucepan, sprinkle with some of the reserved hot water so that it is very moist and then stir in the sauce. Ready to serve at once.