The peppery arugula and crushed red pepper give this dish an abundance of flavor!
4 tablespoons olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 can fire roasted tomatos
1 pound arugula (about 16 cups)
16 ounces whole wheat spaghetti (cooked and still hot)
3 Tablespoons red wine vinegar
1 t salt
1 teaspoon freshly ground black pepper
3/4 cup grated fresh Parmesan cheese (just as good without for a pareve meal)
Heat 2 tablespoons oil over medium high heat in a Dutch oven (or large pan). Add red pepper and garlic; saute for 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 2 tablespoons oil, spaghetti, vingear, salt and pepper and toss well. Sprinkle with cheese.