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Spaghetti Con Arugula
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Terri McK


  • 1 lb (.5 kg). spaghetti, cooked
  • 4 cloves garlic, minced
  • 4 tbsp (60 ml). Romano tomatoes (sliced tomatoes soaked in water and drained)
  • 5 tbsp (70 ml). olive oil
  • 1 cup (225 ml) arugula
  • 4 tbsp (60 ml). pecorino cheese, shaved
  • 1 pinch chili flakes
  • salt to taste
  • Saute garlic and chili pepper in oil.
  • Add prepared tomatoes and 3/4 cup (175 ml) of arugula.
  • Season to taste.
  • Toss well with cooked pasta.
  • Add remaining arugula as garnish.
  • Top with cheese.

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