Spaghetti with Grape Tomatoes and Arugula

By katiemwilson

Ingredients

• 3/4 lb spaghetti
• 1/4 c extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 c pine nuts
• 1 t chile flakes
• 1 pint grape tomatoes
• 1 pinch of salt
• 1/2 bunch fresh arugula, shredded
• 1/2 bunch garlic chives
• freshly grated parmigiano-reggiano

Preparation

Step 1

Cook pasta according to package instructions. Reserve 1/2 cup pasta water. In a large skillet, heat the olive oil on high for 2 to 3 minutes, until almost smoking. Add the garlic cloves, pine nuts and chile flakes. Cook for 2 minutes on medium. Add the tomatoes and salt and cook for 6 to 7 minutes. Stir in the arugula and garlic chives and remove from heat. Add the drained pasta to the skillet with 1/2 cup water. Cook until water evaporates, stirring well. Remove and serve with cheese to taste.