Ingredients:
100 g rehydrated sun-dried tomatoes
20 g dried porcini mushrooms
4 tablespoons chili oil
1 garlic cloves
1 1/2 teaspoons dried herbs
100 g arugula ( rocket)
pasta ( linguini)
Directions:
Put the oil over a medium heat, and add the porcini mushrooms, the clove of garlic (crushed or finely chopped) and cook until lightly browned.
Add mixed herbs, then add the rocket and wilt slightly.
Cook the pasta until Al Dente, add the tomatoes and the mushrooms, toss.
Season with salt and pepper.
Pile on 4 serving plates and garnish with shavings of parmesan.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.