- 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.