Tagliatelle with shrimps and arugula

First you need to prepare the sauce. Peel the onion and garlic, rinse and finely chop and chop the anchovy fillet. Heat the olive oil in a frying pan, fry the onion, garlic and add the anchovies, fry for 2 minutes.

Add the peeled tiger prawns and fry for 3 minutes.

Pour in the wine and continue to fry, without removing the lid, for another 2 minutes. Clean the tomatoes from the skin and from the seeds, chop them with a meat grinder and put in the pan until the shrimp. Simmer another 3 minutes. Next, add cherry halves to the sauce and season with pepper and salt.

Boil the pasta, as indicated on the package, put it in a colander, let the water drain. Mix the prepared pasta with the sauce. On a serving plate. Spread arugula leaves, spread pasta with sauce on top and decorate with basil.