Spaghettini with Tomato Pesto, Rocket and Mozzarella

Summary

Ingredients

• 200 g spahettini
• 50 g tomato (s), dried in oil
• 500 g tomato (s), fresh
• 2 bunch rocket
• 125 g mozzarella
• 1 clove garlic, pressed
• 1 chilli pepper (s), red
• 2 tablespoon parmesan, freshly grated
• Olive oil for frying
• salt and pepper
• sugar

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Instructions

1. Blanch tomatoes in boiling water for 1 minute, remove and peel. Remove the stones and finely dice the pulp. Chop the dried tomatoes. Core the chilli pepper.
2. Sweat the garlic and chilli in olive oil, add the fresh tomato cubes, a little salt and sugar and reduce everything in an open saucepan. Put in a bowl and let cool down a bit. Remove the chilli pepper. Stir in the sun-dried tomatoes and parmesan and season with salt and pepper.
3. Dice the mozzarella. Wash the rocket and trim the ends of the stems.
4. Meanwhile, cook the spaghettini in boiling salted water for approx. 8 minutes, drain and return to the pan while wet. Mix with tomato pesto, rocket and mozzarella and serve immediately.
5. Tips: Also very tasty with a dash of white wine.
6. Use buffalo mozzarella if possible, it tastes better.
7. Also tastes good with canned tomatoes.