This is a light and pasta variant that awakens your summer feelings.

RUCOLA SPAGHETTI WITH A TOMATO DUO

200 g rucola

200 g cherry tomatoes, quartered

50 g dried tomatoes, cut in small cubes

2 garlic cloves, in slices

1 medium hot dried chili (optional)

250 g Spaghetti

50 ml olive oil

Salt, pepper

Bring water to a boil and cook pasta al dente. When the spaghetti are done, drain, quickly mix all ingredients in a large bowl and season to taste. Done!