1 lb Spaghetti

2 c Arugula, chopped

6 ea Shallots, chopped -ÿÿ

4 ea Garlic lcoves, chopped

2 tb Olive oil

2 c Tomatoes, chopped

Salt Red pepper flakes -ÿÿ Cayenne, to taste

Cook the pasta until almost *al dente*; add the arugula, cook for a few moments & then drain. Meanwhile, lightly saute the shallots or garlic in the olive oil. Add the tomatoes. Cook over high heat until the sauce thickens, then season with the salt & hot pepper flakes or cayenne. Toss the pasta & arugula with the tomato sauce & serve immediately. VARIATIONS: Add the arugula to the tomato sauce rather than the pasta. Use wholewheat pasta instead of spaghetti & broccoli tops instead of the arugula. This will need more red pepper flakes. Finish with a sprinkling of fresh herbs such as basil or oregano.