Spaghetti with Dried Tomatoes and Arugula

Cook the spaghetti in plenty of salted water according to package instructions until al dente. Meanwhile, peel the shallots and garlic. Cut the shallots into fine half-rings and the garlic into thin slices. Heat the olive oil in a large pan and sauté the shallots until golden brown. Then add the garlic and roast briefly until it also takes on color – making sure it doesn't burn. Drain the dried tomatoes (collect the oil and possibly use it later), chop them roughly, and add them briefly to the pan.

In a second, dry pan, toast the pine nuts without fat until golden brown and set aside. Briefly rinse the arugula under hot water – this reduces its pungency and slightly decreases its volume.

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.