Tagliatelle with Arugula

Ingredients

• 16 oz of arugula, washed and roughly chopped
• 16 oz tagliatelle
• 1 T olive oil
• 2 cloves garlic, peeled and chopped
• 1 t fennel seeds, crushed
• 1/8 t crushed red pepper flakes
• 1, 28-ounce can plum tomatoes, drained of their juices
• Salt and pepper
• Olive oil
• Grated Parmesan cheese

Directions

Gently heat the olive oil in a thick-bottomed saucepan. Add the garlic and fry until golden. Add the fennel seeds and chili and stir. Add the tomatoes and season with salt and pepper. Stir with a spoon to break up the tomatoes and simmer for about 20-25 minutes until reduced to a thick sauce.

Bring a large saucepan of salted water to a boil and cook the tagliatelle for 2 minutes. Then add the arugula. Cook together for 2-3 minutes until the pasta is al dente. Drain and return to the saucepan. Drizzle with olive oil. Stir in the tomato sauce. Serve with grated Parmesan cheese.