Ingredients
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
2 Garlic Cloves, Peeled And Minced
2 Pounds Ripe Tomatoes, Cut In Half (See Notes Above)
1/4 Cup Fresh Torn Basil Leaves
Salt & Pepper
1 Pound Spaghetti
6 Cups Fresh Washed Arugula
2 Ounces Dried Pecorino Cheese, Shaved
Preparation
Directions: In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute, then add the tomatoes and salt and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until the tomatoes have softened and thickened, about 10 minutes. Just before the tomatoes have completed cooking, add the basil, and freshly ground pepper. Keep warm while you could the pasta. Cook the pasta until it is “al dente”, drain, and toss with the tomato sauce. Divide into individual bowls and top each with a handful of fresh arugula and some shaved Pecorino cheese. Serve immediately.
