Ribbon Pasta with Mozzarella and Arugula

Heat the olive oil in a medium saucepan and sauté the onion cubes until soft. Add the tomatoes with their juice, coarsely chop them in the saucepan and simmer on low heat for 10 min. Cook the pasta in enough boiling salted water for 8-10 minutes until al dente.

Rinse arugula, cut small leaves whole, larger ones coarsely. Cut the mozzarella first into slices, then into small cubes.

Season the tomato sauce with salt and freshly ground pepper. Fold in arugula and mozzarella cubes. Drain the pasta, divide evenly among 4 plates and place the sauce as a dollop in the center.

Instead of arugula, you can use flat-leaf parsley. Per unit: 600kcal

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