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1
*Substitutions: If arugula is not available, baby spinach or Asian greens would work as well.
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2
In a deep saute pan or wok, place 2 tablespoons of the olive oil and the smashed garlic cloves and heat on medium until the garlic turns a golden brown and emits a deep odor.
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3
Discard the garlic and keep the pan warm on low.
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4
Cook the pasta according to the package instructions (al dente), salting the water well.
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5
When cooked, drain the pasta, and keep warm in the saucepan, tossing the remaining tablespoon of oil through to prevent sticking.
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6
Bring the heat on the saute pan up to medium, and when oil starts to sizzle, add sliced garlic and crushed red pepper flakes, and then the diced tomato.
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7
About a minute later add the cooked penne and start tossing or stirring to combine.
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8
Turn off the heat, add the arugula, and continue stirring, until it has started to wilt.
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9
Taste and season with sea salt and freshly cracked pepper.
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10
Add more olive oil, if desired.
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11
Divide the pasta among 4 large bowls and garnish with a quarter of lemon, for squeezing lightly over the top.
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12
Sprinkle on shaved Parmesan and enjoy!
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13
Enough to keep you dancing for hours...
