The soul of Pasta alla Giorno. Just EVOO, Pine nuts, garlic, tomatoes, rocket, and salt.
Begin boiling about 150-170g pasta secca in a sufficient amount of salty water.
Start by gently heating two tablespoons of high-quality extra virgin olive oil (see if you can get something under 0.5% acidity, or single origin).
Toast a handful of pine nuts halfway through, then add two or three cloves finely minced garlic, careful not to burn anything.
As the garlic just begins to brown, throw in two chopped tomatoes, salt generously depending on how salted your pasta water is, reduce heat, and stir. Continue cooking the tomatoes while the pasta finishes, tossing around and letting them soften, but not dissolve completely.
Twenty or so seconds before you mix the seasoning with the pasta, add in one or two cups of loosely chopped rocket (arugula) leaves, removed from their stems, and mix them around until they're about halfway wilted. This happens very quickly.
Remove the pan from the heat and mix it with your freshly cooked pasta secca in a bowl. The pasta's heat will finish wilting the rocket. Pepper to taste and serve.
