Spaghetti with dried tomatoes, rucola and Bergader Cremosissimo

Spaghetti with dried tomatoes, rucola and Bergader Cremosissimo.

Ingredients:

400g spaghetti
2 tablespoons of mild olive oil
150g marinated dried tomatoes
1 bunch of rucola
150g Bergader Cremosissimo, diced
350g vegetable stock
1 pinch of cayenne pepper
1 clove of garlic cut in half
1 strip of untreated orange peel
  black pepper from a mill
  salt

Preparation:

Boil the spaghetti in plenty of salted water until it is ‘al dente’ (chewy consistency), drain the water and allow to dry off. Mix with olive oil and leave it to cool.

Cut the dried tomatoes into strips. Wash the rucola, pluck the leaves from the stems and chop them roughly.

Season the stock with cayenne pepper, add the garlic, orange peel and tomatoes, then it heat up. Add the spaghetti and heat it up until the pasta has absorbed most of the stock. Remove the clove of garlic and the orange peel. Sprinkle the rucola and Bergader Cremosissimo on top of the spaghetti, then season with pepper and salt.