3cupsarugula leaveswashed and stemmed, also coarsely chopped if large
sea salt and fresh ground pepperto taste
Instructions
Crush garlic and jalapeño together until they become a coarse paste.
Spoon paste into a medium-sized bowl. Add lemon zest, lemon juice, and olive oil.
Peel tomatoes: Bring water to boil in a medium pot. Remove water from heat, add tomatoes, and let them sit for a couple minutes. Remove tomatoes from water. Let them cool enough so you can handle them. Gently pierce them with the point of a knife. Their skins should slip right off.
Dice tomatoes into small pieces.
Add tomatoes and all their juice to the garlic, chili, and lemon mixture. Stir together and add a pinch of sea salt.
Make pasta according to directions and cook until just tender. Remove from heat, drain well, then return pasta to pot.
Toss pasta together with sauce.
Add arugula, a handful at a time, tossing lightly until the greens just start to wilt—about 3–5 minutes.
Season with additional sea salt and pepper to taste.