Servings:
4
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 320 g of spaghetti
- - 2 bunches arugula
- - 3 white potatoes
- - 2 green onions
- - 2 onions
- - 25 g black olives
- - 1 tablespoon capers
- - 1 clove of garlic
- - 2 sprigs of marjoram
- - Oil
- - salt
- - pepper
INSTRUCTIONS
- Saute the onion and garlic in 2-3 tablespoons of olive oil in a pan for 5 minutes. Add the lengthwise sliced potatoes and let cook for 5 minutes. Add the capers and olives already chopped, continue for 20 minutes blending with hot water when you need it.
- Chop the arugula coarsely with a sharp knife (do not use the blender that reduces it to a pulp), then whisk in two-thirds of the pastry with the marjoram.
- Cook the spaghetti al dente and drain, saving a little of their water. Toss with the potatoe sauce and with the majoram arugula, distribute them on dishes, place the left arugula in the center, pepper and serve.
