Spaghetti with Dried Tomatoes and Arugula

Cook the spaghetti in plenty of salted water according to package directions until al dente. Meanwhile, peel the shallots and garlic. Cut the shallots into fine half-rings and the garlic into thin slices. Heat olive oil in a large pan and fry the shallots until golden brown. Then add the garlic and let it brown briefly as well – making sure it doesn't burn.

Drain the oil from the dried tomatoes, possibly cut the tomatoes into smaller pieces, and add them to the pan briefly to fry. In a second, dry pan, toast the pine nuts until golden brown and set aside. Briefly rinse the arugula under hot water so that it loses some volume and becomes milder in taste.

Once the pasta is ready, transfer it directly from the pot to the pan with the tomato mixture. Fold in the prepared arugula and season everything with salt and pepper. Mix well so that the flavors combine.