Spaghetti with Grape Tomatoes and Arugula

There are so many great spaghetti recipes out there, and I'm sure my readership has quite a few that they rely on often. This is an easy recipe, perfect for a July weekday. The arugula in my local market looked very unhappy, so I substituted it with spinach and all was fine.

Eat well and stay cool!

Spaghetti with Grape Tomatoes and Arugula
Makes 4 servings

3/4 pound spaghetti
1/4 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/2 cup pine nuts
1 teaspoon 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

Cook pasta according to package instructions (I'll usually undercook it by a minute or two, since it will be cooked when mixed in skillet). 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, 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 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.