Spaghettini with Tomatoes and Arugula
- 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
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.