Ingredients

• 4 cup Arugula (washed, patted dry, stems trimmed)
• 1/2 cup Extra virgin olive oil, divided
• 2 cloves garlic, minced
• 6-8 tomatoes (trimmed & diced )
• salt to taste
• red pepper flakes to taste
• 1 lb spaghetti
• 1/2 cup freshly grated pecorino romano, divided

Instructions

1. 1
   Put water on to heat for pasta.
2. 2
   Place arugula in the bowl of a food processor, add 2tbls olive oil, process until smooth, set aside
3. 3
   Heat remaining oil in a medium saucepan, med. heat. Add garlic, stir until just beginning to turn golden. Add tomatoes.
4. 4
   Season with salt and red pepper flakes, simmer over low heat stirring from time to time, until sauce has med-thick consistency (10-12 min).
5. 5
   Meanwhile cook spaghetti in boiling salted water according to package.
6. 6
   Stir pureed arugula into sauce. Taste and adjust seasonings.
7. 7
   Drain pasta, place in a large, warm serving bowl. Add sauce and half of the cheese, mix until all are well combined.
8. 8
   Sprinkle remaining cheese over top.
9. 9
   Serve immediately with a big salad, crusty bread.