Spaghetti Con Arugula

• 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

1. Saute garlic and chili pepper in oil.
2. Add prepared tomatoes and 3/4 cup (175 ml) of arugula.
3. Season to taste.
4. Toss well with cooked pasta.
5. Add remaining arugula as garnish.
6. Top with cheese.

garlic, romano tomatoes, olive oil, arugula, pecorino cheese, chili flakes, salt

Taken from online-cookbook.com/goto/cook/rpage/00123B (may not work)