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Spaghettini salad with arugula


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For 4 people:
350 g of spaghetttini
8 San Marzano tomatoes
1 red onion
200 g of rucola

For the vinaigrette
6 tablespoons extra virgin olive oil 
2 tablespoons apple cider vinegar
1 clove of garlic
salt and pepper to taste.


Prepare the vinaigrette: place in a bowl with salt, vinegar and pepper; stir until the salt completely loose.
Add olive oil, garlic, peeled and cut into thin slices and beat lightly with a fork until the sauce is well blended and smooth.
In a large pot of boiling water, blanch the tomatoes for a few minutes, then drain and remove the seeds and vegetation, dice.
Peel the onion, wash and chop it after drying.
Wash the arugula and cut it into thin strips.
Cook the noodles, drain them al dente, pour them into a bowl; add the tomatoes, onion and arugula, sprinkle everything with the vinaigrette, stir quickly to combine ingredients, transfer to serving dish and serve.

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Ricetta tratta da "La cucina vegetariana", Libro della casa 2003.
(Thanks to Uncaged)

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