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Propellers tomatoes, and arugula philadelphia

today plate "solve emergencies" because, although it is constant in shopping, it is expected that for every need you can, it always happens that day when you do not want to give up enjoying a tasty dish, Despite the desire to go to the supermarket is below zero! The paste of today, born right here in these conditions, it tastes fresh, light and it is also fast-fast, though it may be a plate of pasta!

Ingredients (for 2 pers) :

200 g of propellers,

1 / 2 stick of Philadelphia,

15 or 20 cherry tomatoes,

1 bunch arugula,

1 clove garlic,

1 / 2 tablespoon extra virgin olive oil,

pepper (opt.)

salt.

Proocedimento:

put a pot of water to boil for pasta, wash and cut the tomatoes into four parts, take a pan and put it on the fire to warm up a bit, when it is hot (this Oil makes the newly added volume increases immediately so that they can adjust better and put less) pour half a tablespoon of the oil, add lo spicchio d'aglio e lasciar profumare l'olio, successivamente aggiungere i pomodorini, salate e cuocete per 5 minuti, 

 nel frattempo buttate la pasta, io uso le eliche dell'Agnesi, perché impiegano solo 6 minuti a cuocere e hanno un gusto fine. Quando manca un minuto o due perché la pasta sia cotta, scolatela e mettetela nella padella, fatela saltare bene poi spegnete, eliminate l'aglio, mantecate col philadelphia, si può utilizzare al suo posto, anche la ricotta.

Spezzettare con le mani la rucola e aggiungerla alla pasta, servite subito se si vuole con una spolverata di grana grattato!