Pasta la Checca

Ingredients

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Pepper

  Spices, black

  ¾ dash or 0.08g

• Spaghetti

  Dry pasta, enriched

  6 oz or 170g

• Salt

  Table

  ¾ dash or 0.3g

• Arugula

  Raw

  ¾ cup or 15g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Finely chop/mince garlic cloves.
2. Cook the pasta until al dente.
3. In a large bowl, squeeze the tomatoes to break them up. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
4. Drain the pasta, reserving 1/2 cup of the water, and toss it with the tomatoes. Add some of the cooking water if needed.
5. Let sit until the heat from the pasta has slightly cooked the tomatoes and garlic and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.