Arugula-Mozzarella-Spaghetti

For the arugula-mozzarella spaghetti, bring a large pot of water to a boil and add salt.

Cut the cocktail tomatoes into small boats. Finely slice the garlic. Chop the fresh basil and drain the anchovy rings on kitchen roll.

Meanwhile, cook the spaghetti until al dente. Cut the mozzarella into pieces. Heat the oil in a pan and fry the garlic briefly. Then add the tomatoes and turn off the heat.

Last but not least, add the mozzarella, anchovies, basil and washed arugula. Drain the spaghetti and then add it to the pan. Toss the ingredients briefly and finish the arugula-mozzarella spaghetti with olive oil.

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