Source:

Terri McK

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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