Pasta la Checca

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Arugula

  Raw

  1 cup or 20g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente according to package directions.
2. Meanwhile, in a large bowl crush the cherry tomatoes with your hands to release their juices. Add the minced garlic, olive oil, arugula, and salt and pepper to taste. Toss to combine.
3. Reserve 1/2 cup of pasta cooking water, drain the pasta, and add it to the tomato mixture. Toss vigorously, adding a splash of the reserved water as needed to create a light sauce that coats the pasta.
4. Let stand 1–2 minutes so the pasta’s heat slightly softens the tomatoes and garlic and wilts the arugula. Taste and adjust salt and pepper. Serve warm or at room temperature.