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Spaghettini with Tomatoes and Arugula

This summery sauce can be made in the time it takes to boil the pasta. Its lightness makes it appropriate for thin strands like spaghettini. If desired, serve with grated Parmigiano-Reggiano cheese.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 Serves 4 to 6.


  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1/8 tsp. red pepper flakes
  • 1 lb. ripe plum tomatoes, diced
  • Salt, to taste
  • 1 lb. dried spaghettini
  • 1/3 lb. arugula, thick stems removed and large
      leaves coarsely chopped


In a large sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute to release the garlic's fragrance. Add the tomatoes, season generously with salt and cook gently until the tomatoes begin to release some of their liquid but still retain their shape, 3 to 4 minutes. Remove from the heat.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 10 minutes or according to the package instructions. While the pasta is cooking, reheat the sauce gently over low heat.

Drain the pasta and return to the warm pot. Add the sauce and arugula and toss. The arugula will wilt from the heat of the pasta. Divide among warmed dishes and serve immediately.
Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998).