Pasta with Tomato Sauce and Arugula
Dana Treat Original
Serves 3-4

If you like your pasta saucy, use the 12 ounces of dried pasta suggested here.  If you like it a little drier (or you have big eaters in your family), use a full pound.

Olive oil
2 large garlic cloves, minced
28 oz. can crushed Italian tomatoes
Salt and freshly ground black pepper
1/2 cup fresh basil leaves, thinly sliced
Half a bunch of large arugula leaves, stems discarded and torn into roughly 2-inch pieces
2 small handfuls grated mozzarella cheese
12 oz. short pasta, such as rigatoni
Parmesan cheese, for garnish

Put a large skillet on the stove over medium heat.  Add just enough olive oil to coat the bottom and then add the garlic.  Stir constantly until starting to brown, then add the tomatoes (they will splatter a bit).  Sprinkle with a pinch of salt and a few turns of pepper.  Turn the heat down to medium-low and cook, stirring occasionally, until thickened, about 20 minutes.  Add the basil about halfway through the cooking time.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Using a large slotted spoon, transfer the cooked pasta to the skillet with the sauce.  Add the arugula and mozzarella cheese then toss carefully toss everything together.  You will want the noodles coated with sauce, the arugula to wilt, and the cheese to melt slightly.  Serve in shallow bowls with a sprinkling of Parmesan cheese.