Pasta with Tomato and Goat Cheese
Carve the tomatoes crosswise on the stalk. Blanch, peel, quarter, remove the seeds and then dice.
Rinse and trim the arugula, remove any tough stems and shake dry.
Peel the onion and garlic, chop finely and sauté in some oil. Add the diced tomatoes and simmer for 4 minutes. Season with salt and pepper and add the olives. Bring to a boil and then remove from the heat.
Cook the pasta until al dente in boiling salted water according to package instructions and then drain.
Mix the pasta with the arugula and the tomato and olive sauce. Serve showered with small pieces of cheese.