adapted from here**
photo from the website - we gobbled ours up to quickly!! woopsies!
Pasta with Arugula and Tomatoes
1 pound pasta (i used a shell type pasta, and for the life of me can't remember the name)
3 cups cherry tomatoes (about 1 pound), rinsed (i used regular tomatoes for extra juice)
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 tsp (at least) chili powder
1/2 pound arugula
1/2 cup Pecorino Romano
1. 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.
2. Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box.
3. Turn the skillet with the tomatoes back to medium high, and then toss in the pasta.. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Add the fresh arugula and toss, coating the arugula with the mixture. Season with extra salt and freshly grated cheese.