Summary

Ingredients

• 400 g taliatelle (pappardelle), or other taliatelle
• 2 tablespoon olive oil
• 1 clove (s) garlic, chopped
• 350 g cocktail tomatoes
• 80 g rocket
• 300 g mozzarella
• salt and pepper
• Parmesan, freshly grated

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Instructions

1. Cook the pappardelle in a saucepan with salted water for 8-10 minutes, or according to the package instructions, until they are al dente.
2. In the meantime, wash the cherry tomatoes and cut them in half. Then chop the mozzarella into small pieces.
3. Heat the oil in a pan on medium heat and sauté the garlic for 1 minute, stirring constantly. Add the tomatoes and season with salt and pepper. Cook gently for 2-3 minutes until the tomatoes are tender.
4. Drain the pasta and drain well. Then add to the pan. Add the rocket and mozzarella and heat, stirring, until the rocket leaves collapse slightly.
5. Transfer portion by portion to pre-warmed plates and serve immediately with the fresh parmesan.