Dinner Tonight: Pasta with Arugula and Tomatoes

Ingredients

• 1 pound of dried pasta
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 cups cherry tomatoes, halved
• 1/4 cup dry white wine
• 3 cups baby arugula leaves
• Salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

Chop the tomatoes up into half-inch pieces. Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute. Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.