Ingredients:
- 1 pack of Fortress Screw (500g)
- 5 tablespoons olive oil
- 3 garlic cloves, minced
- 1 chopped onion
- 500g rump kernels, in strips
- 12 ripe tomatoes, skinned, seeded and diced
- 100g of fresh peas
- 100g mushrooms, chopped
- 1 bunch of arugula
- salt and basil to taste
Preparation mode:
Start by preparing the meat sauce. In a medium skillet, heat the oil and sauté the garlic and onion. Add the rump core and sauté until the meat is fried. Add the tomatoes, the peas, the mushrooms, stir gently and let it cook until the tomatoes break down.
Hit the salt, splash basil leaves and book.
In a large pot, boil 5 liters of water with salt and cook the pasta. Stir occasionally until the water boils again. Let it cook for 6 minutes or until it is “al dente”, that is, soft, but resistant to the bite.
Drain the pasta, put it in a large refractory, add the meat sauce and mix well with the help of two large forks. Arrange the arugula leaves on top and serve next.
Yield: 6 servings
