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1 pound pasta (I use mini penne)
3 c. cherry tomatoes (about 1 pound), rinsed
1/4 c. olive oil
4 cloves garlic, thinly sliced
1/4 t. red pepper flakes
8 ounces arugula
1/2 c. Pecorino Romano
salt and freshly ground pepper to taste
- Chop the tomatoes up into 1/2 inch pieces
- Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute
- Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes
- Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box
- With about six minutes left in the time, add the arugula to the pot
- Reserve half a cup of pasta water, and drain the pasta and arugula
- Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry
- Season with extra salt, freshly ground pepper, if desired, and freshly grated cheese
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