Ham and Arugula Pasta Bowl
ready in 50 min.
Cook the pasta in boiling salted water until al dente.
Drain the tomatoes well, reserving 2 tbsp of the oil. Sauté the garlic in a hot pan with the oil from the tomatoes until it becomes translucent. Add the herbs.
Drain the pasta, resting briefly in the colander to remove excess water. Add to the pan together with the tomatoes and ham, and mix thoroughly. Season to taste with salt and ground black pepper. Serve in warm pasta bowls, garnished with rocket.