Summary

Ingredients

• 100 g spahetti
• 150 g tomato (s), chopped, canned
• 4 sage leaves
• 1 stalk rosemary
• 1 stalk thyme
• 3 tablespoon pine nuts
• 1 clove garlic
• 6 arugula leaves
• 4 slices Parma ham or prosciutto cotto
• 1 egg (s)
• 50 g parmesan, freshly rated
• Salt and pepper, freshly ground

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Instructions

1. Strip the herb needles and leaves from the stems and chop finely. Finely chop the garlic, fry in oil and simmer gently with the chopped tomatoes and herbs. Add some freshly ground pepper from the mill.
2. Cut the ham and rocket into the desired pieces.
3. Cook the pasta in plenty of salted water according to the instructions and then pour it off.
4. Fry the pine nuts in a pan without oil. Then put some olive oil in the pan and add the pasta. Fold in the ham pieces. Beat the egg, stir and pour over the pasta. Mix everything gently. As soon as the egg is set, transfer the contents of the pan onto a warm plate, add the tomato sauce, garnish with rocket and sprinkle with parmesan.