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300 gr tagliatelle,
1 onion finely chopped,
1 garlic cloves minced,
2 tablespoons extra-virgin olive oil,
100 gr cherry tomatoes,
100 gr rocket leaves,
250 gr passata di pomodoro,
1 teaspoon sugar,
Salt and freshly ground black pepper, to taste.


In a pan, heat the olive oil, add the onions and garlic and cook until soft. Add the passata di pomodoro and the sugar and cook on a low flame for a minimum of half an hour, stirring occasionally.

In the meantime, wash thoroughly the cherry tomatoes and cut in half, wash the rocket leaves and set aside. Put the pasta in a pan of salted boiling water, and cook ‘al dente’, drain and add to the sauce, stirring well so that the sauce coats properly the pasta. Add the cherry tomatoes and cook for a couple of minutes. Season with salt and fresh pepper. Put the pasta in a serving dish, top with the rocket leave and flaked parmesan.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 20 minutes.
Cooking time: 60 minutes.


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