Spaghetti with sun-dried tomatoes and rocket

Cook the pasta in salted water according to package instructions until al dente. Meanwhile, peel the shallots and garlic. Slice the shallots into half-rings and the garlic into thin slices.

Heat the olive oil in a pan and sauté the shallots until golden brown. Add the garlic and sauté briefly, being careful not to burn it. Drain the oil from the sun-dried tomatoes, then add the tomatoes to the pan and sauté the ingredients together for a short time.

In another dry pan, toast the pine nuts until light brown, then set aside. Briefly blanch the rocket with hot water; this will reduce its volume and soften its taste.