Pasta with Arugula, Lemon, and Burst Tomatoes

While the pasta cooks, heat a large pan to medium high. Add the olive oil and the tomatoes and swirl in the pan for 5-10 minutes until the tomatoes blister and some of them burst.

Then add the garlic, crushed red pepper, and a sprinkle of salt. Cook for 60 more seconds.

Add the wine, and let it reduce by half for 2 minutes. Then add the stock or water and stir for 5 minutes to bubble, thicken, and reduce.

Finally, stir in the butter, lemon juice, cooked pasta, and arugula. Toss with tongs to wilt the arugula and taste—add more of whatever flavor you’d like!

Serve with herbs, Parmesan cheese, more salt and crushed red pepper, or olive oil. Perfection.