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for the sauce:

• one pound roma tomatoes
• one-half cup arugula
• one-quarter cup olive oil
• four garlic cloves, peeled and diced
• pinch of red pepper flakes
• salt and pepper
• one-quarter cup pecorino

for the pasta:

• one pound spaghetti

Dice the tomatoes into quarter-inch cubes.

Chop off the arugula stems, wash, and roughly chop

Bring 4-5 quarts of cold water to a heavy boil. Add a couple tablespoons of salt. Add the pasta, stirring it well to get it separated and mixed. Cook to al dente. Reserve two tablespoons of pasta liquid. Drain but leave slightly wet.

In a saute pan over medium heat, add the olive oil and the garlic and the red pepper flakes. Simmer for five minutes, until the tomatoes start to dissolve.  After one minute, add the diced tomatoes and a teaspoon of salt, and some freshly ground pepper.

Add the pasta to the saute pan, along with the reserved liquid. Add the arugula and stir. Add one-quarter cup of pecorino and stir again.

Serve!

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